This vegetarian stew is a great way to use all of the zucchini, eggplant and tomatoes that gardens everywhere are producing in abundance this time of the year.
1 large onion -- sliced into thin wedges
2 medium zucchini -- sliced
1 red pepper -- cut into thin strips
1 eggplant -- cut into 1" chunks
4 large tomatoes -- cut into wedges
1 T. Italian seasoning
1 tsp. salt
1/2 tsp. pepper
2 T. pesto
1/4 c. olive oil
Layer the vegetables in the order listed -- onions thru tomatoes -- in a large crockpot. Sprinkle the vegetables with the seasonings, pesto and olive oil and cook on LOW for 6-8 hours. Serve in bowls with a sprinkling of parmesan cheese and crusty bread for a light meal.
To make this stew heartier, add a can of drained, rinsed great northern beans before serving.
Yields: 4-6 servings
Preparation Time: 10 minutes plus cooking time
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