Autumn Vegetables - Corfu Style


Serves: 6
Total Calories: 212

Ingredients

1 1/2 pounds roma tomatoes, sliced
1 1/2 pounds unpeeled new potatoes, cut into wedges
1 pound red onion, cut into wedges
1 pound zucchini, sliced thick
2 sticks celery, sliced thick
2 teaspoons minced garlic
salt and pepper to taste
1/3 cup chopped parsley
1 teaspoon chopped mint leaves
1/4 cup extra virgin olive oil

Directions:

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.

Nutritional Facts:

Serves: 6
Total Calories: 212
Calories from Fat: 80

This Autumn Vegetables - Corfu Style recipe is from the Cook'n Fix & Forget Cookbook. Download this Cookbook today.




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