Ingredients
6
mini pattypan squash, cut into quarters, or 1 yellow summer squash, sliced
4
medium tomatoes, chopped (3 cups)
1
orange bell pepper, cut into bite-size strips
1
medium onion, sliced
2
cloves garlic, finely chopped
1/4
cup chopped fresh parsley
1
teaspoon salt
1/4
teaspoon pepper
7
cups Progresso™ chicken broth (from two 32-oz cartons)
1
zucchini, cut in half lengthwise, then cut crosswise into slices
1
baby eggplant, cut lengthwise into quarters, then cut crosswise into slices
Shredded Parmesan cheese, if desired
Chopped fresh basil leaves, if desired
Preparation
Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix squash, tomatoes, bell pepper, onion, garlic, parsley, salt, pepper and broth.
Cover; cook on Low heat setting 6 to 8 hours (or on High heat setting 3 to 4 hours).
Stir in zucchini and eggplant. If cooking on Low, increase heat setting to High. Cover; cook about 30 minutes longer or until zucchini and eggplant are tender. Serve with cheese and basil.
