Autumn Vegetables - Corfu Style Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
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 teaspoon: garlic, minced,
1: salt and pepper,
1/3 cup: parsely, chopped,
1 teaspoon: mint, chopped,
1/4 cup: olive oil, extra-virgin,
Directions:
*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. Source: Adapted from "Paula Wolferts World of Food" as printed in
the Fresno Bee, Nov. 1994. Formatted for MM by Lynne (KaKeladi) Sammon,
Visalia, CA
Yield: 6 servings
Source from luhu.jp
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. Source: Adapted from "Paula Wolferts World of Food" as printed in
the Fresno Bee, Nov. 1994. Formatted for MM by Lynne (KaKeladi) Sammon,
Visalia, CA
Yield: 6 servings
Source from luhu.jp