6 Servings 440 min Cook
1/4 Cup Vinegar
2 Fl oz White Wine
4 Cup sliced Squash
1/4 Cup Olive Oil
2 Tsp Sugar
4 Clove Garlic
1 Large Onions
1/2 Cup, sliced Red Bell Pepperr
1 Large whole (3" dia) Tomatoes
4 Cubic inch Parmesan Cheese
1/2 Tsp Salt
1/2 Tsp Pepper
Cut up vegetables.
Throw everything into the crock pot and salt and pepper to taste.
Cook on low for about 5 hours, and then warm for another 2 hours.
The timing and ingredients on this recipe are flexible.
Ideally, serve with some kind of pasta, rice, or bread.
