Guest guest Posted October 5, 2007 Report Share Posted October 5, 2007 Crockpot Autumn Vegetables 1 1/2 lbs. roma tomatoes, sliced 1 1/2 lbs. new potatoes, each cut into 8 wedges 1 lb. red onions, cut wedges 1 lb. zucchini, slice thick 2 celery sticks, slice thick 2 teaspoons garlic, minced 1 salt and pepper 1/3 cup parsely, chopped 1 teaspoon mint, chopped 1/4 cup olive oil, extra-virgin 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. Serves 6. Be a better Globetrotter. Get better travel answers from someone who knows. Answers - Check it out. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 6, 2007 Report Share Posted October 6, 2007 Thanks for posting this Terry! I tried it today. It's very yummy. I did have to change the cooking time though. In my crock pot, it took about 6 hours on low. I've heard crock pots can vary in temperature. That or I didn't cut the veggies thick enough. Thanks again, Elayne Quote Link to comment Share on other sites More sharing options...
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