Crockpot Autumn Vegetables

Crockpot Autumn Vegetables

Makes 4-6 servings

Ingredients

  • 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

Directions

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