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Autumn Vegetables - Corfu Style

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
1/4 c Olive oil, extra-virgin


*Do not peel potatoes, cut into 8 wedges each.

Divide tomatoes and place half on the bottom of the slow cooker. 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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