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Autumn Vegetables - Corfu Style

Serves: 6

   1 1/2 pounds tomatoes, roma, sliced
   1 1/2 pounds potatoes, new
   1 pound red onions, cut wedges
   1 pound zucchini, slice thick
   2 sticks celery, slice thick
   2 teaspoons garlic, minced
   Salt and pepper
   1/3 cup parsley, chopped
   1 teaspoon mint leaves, chopped
   1/4 cup olive oil, extra virgin

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*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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