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
If there's a topic that you'd like to see covered in this column, let me know. You can always post comments in the discussion board using the forms provided in the articles or email me directly at .