Slow Cooker Vegetable Ratatouille with Zucchini, Eggplant and Peppers

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Slow Cooker Vegetable Ratatouille with Zucchini, Eggplant and Peppers Recipe

Slow Cooker Vegetable Ratatouille with Zucchini, Eggplant, and Peppers is a tasty and simple way to enjoy a variety of vegetables. It's ideal for a quick weeknight dinner or meal prep. The slow cooking process enhances the flavors of the vegetables, resulting in a rich and satisfying dish.

Ingredients

• 1 tsp dried basil
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1 medium eggplant, diced
• 1 yellow onion, diced
• 1/2 teaspoon salt
• 1 teaspoon dried oregano
• 1 tablespoon tomato paste
• 1/4 teaspoon black pepper
• 2 medium zucchini, sliced
• 1 can diced tomatoes, undrained (28 oz)
• 1 red bell pepper, diced

Time Needed

• Prep Time: 15 minutes
• Cook Time: 6 hours
• Total Time: 6 hours, 15 minutes

Instructions

• Combine the zucchini, eggplant, red bell pepper, onion, and garlic in a 6-quart slow cooker.
• Whisk together the diced tomatoes, tomato paste, basil, oregano, salt, and black pepper in a medium mixing bowl.
• Stir together the tomato mixture and the vegetables in the slow cooker.
• Drizzle with olive oil and serve.
• Cook on low for 6-8 hours or high for 3-4 hours, covered.
• Serve hot, garnished if desired with fresh basil leaves.

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