Garden Vegetable Stew - cooking recipe

Ingredients

2 large tomatoes, peeled and sliced or 2 c. canned tomatoes
2 medium onions, thinly sliced
1 large clove garlic
2 large zucchini, sliced
1 medium head romaine lettuce, shredded
2 lb. fresh peas, shelled, or 2 (10 oz.) pkg. frozen peas
1 c. minced parsley sprigs
2 Tbsp. minced fresh basil or 1 tsp. dried basil
2 lb. fresh lima beans, shelled or 2 (10 oz.) pkg. frozen
1/3 c. olive oil
freshly ground pepper
salt to taste
freshly grated Parmesan cheese

Preparation

Spread the tomatoes over the bottom of a deep pan or a 3-quart casserole which can go to the table.
Top the tomatoes with onion and garlic, then layer with zucchini, then romaine.
Top romaine with peas and sprinkle half of the parsley and oil over the mixture.
Add the limas and sprinkle remaining parsley on top. Sprinkle remaining olive oil over everything.