Ingredients:

• 2 tbsp chopped fresh flat-leaf parsley
• 2 tbsp chopped fresh basil
• Salt and coarsely ground pepper to taste
• 2 tbsp sun-dried tomato paste, no substitute for best flavor
• 1/4 c red wine and a dash more
• 1 lb plum tomatoes, sliced – use plum tomatoes for best result
• 8 oz favorite mushrooms, halved
• 3 zucchini, sliced
• 2 yellow bell peppers, seeded and thinly sliced
• 2 cloves garlic, crushed
• 2 red onions, thinly sliced
• 2 tbsp olive oil

Procedure:

1. Preheat slow cooker on hit while preparing all the other ingredients. 
2. Heat oil in skillet; add onions, garlic, bell peppers and saute for 5 minutes.  Add zucchini, mushrooms, toimatoes, wine, tomato paste and salt and pepper, then bring to boil, sirring constantly.
3. Transfer mixture to hot slow cooker, cover and turn the temperature down to low, cooking for 6 to 8 hours.  Stir in chopped fresh herbs at the end and sprinkle with freshly grated Parmesan shavings.

Salad and crusty bread completes the meal!