Last year I bought a slow-cooker (which I remembered from my youth) at a yard sale, but it sat on my shelf collecting dust until this great cookbook came along and inspired me to dust it off and give it a try. I couldn’t believe how fun and easy my slow cooker is to use. I just toss a few ingredients in the pot and they magically turn themselves into dinner while I work.

This recipe is my current favorite, loaded with fresh seasonal vegetables like zucchini, summer squash, and bell peppers from the Farmers’ Market. It becomes a fragrant Mediterranean-style stew reminiscent of ratatouille, but a lot lower in fat. I’ve served it on pasta, by itself, and as a side. Any way we’ve had it, Slow-Cooked Summer Vegetables are a luscious use for the garden bounty of early September.

INGREDIENTS

1 large red bell pepper (or one red and one yellow), seeded and cut into strips
2 large red onions, cut into 8 wedges each
3 medium-sized yellow crookneck or patty pan summer squash, ends trimmed, and sliced 1/2 inch thick
3 medium-sized zucchini, ends trimmed, and cut into thick matchsticks; or 1 pound baby zucchini with blossoms attached left whole
5 ounces fresh green beans, stem ends snapped off
4 cloves garlic, peeled
2 to 3 tablespoons olive oil
1 tablespoons chopped fresh basil or savory
Salt and freshly ground black pepper to taste
3 Tablespoons chopped flat-leaf parsley
2 to 4 Tablespoons balsamic vinegar

1. Place all vegetables in slow cooker. Add the oil and basil, season with salt and pepper, and toss to coat evenly. Cover and cook on high until the vegetables are just tender and still hold their shape, 1 1/2 to 2 hours.

2. Serve sprinkled with the parsley and vinegar. May be served hot, room temperature, or cold.

Serves 6.