Ingredients

1 1/2 pounds Roma tomatoes, sliced
1 1/2 pounds new potatoes
1 pound red onions cut in wedges
1 pound zucchini, sliced thick
2 celery sticks, sliced thick
2 tsp. garlic, minced
Salt and pepper
1/3 C. parsley, chopped
1 tsp. mint, chopped
1/4 C. olive oil, extra-virgin

Cooking Instructions

Do not peel potatoes, cut into 8 wedges each. Divide tomatoes and place half on the bottom of the crock pot. 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.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)