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Autumn Vegetables – Corfu Style

Adapted from justcrockpotrecipes.com

1 1/2 lb Roma tomatoes, sliced
1 1/2 lb new potatoes*
1 lb red onions, cut wedges
1 lb zucchini, slice thick
2 celery sticks, slice thick
2 ts garlic, minced
Salt and pepper
1/3 c parsley, chopped
1 ts mint, chopped

*Do not peel potatoes, cut into 8 wedges each. Divide tomatoes and place half on the bottom of the crockpot. Layer remaining ingredients in order given. Add remaining tomatoes. Cover, and cook on LOW for 8 to 10 hours. During cooking, if you are around, stir the vegetables carefully to redistribute them. Serve hot or room temp. Excellent with crusty French bread.

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