Description
A delightful dish bursting with flavor, combining fresh vegetables like zucchini, eggplant, and bell peppers, perfect for family dinners or gatherings.
Ingredients
Scale
- 2 medium zucchinis, sliced
- 1 medium eggplant, diced
- 2 bell peppers (any color), chopped
- 4 medium tomatoes, diced
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1/4 cup fresh basil, chopped (plus extra for garnish)
- 1 teaspoon salt (to taste)
- 1/2 teaspoon black pepper (to taste)
Instructions
- Prepare the vegetables by washing and chopping them into bite-sized pieces.
- Layer the vegetables in the slow cooker starting with zucchini, followed by eggplant, bell peppers, tomatoes, and onion. Sprinkle minced garlic on top.
- Drizzle olive oil over the layered vegetables and season with salt and black pepper. Toss gently to coat.
- Cover and cook on low for 6-8 hours until the vegetables are tender.
- About 15 minutes before serving, stir in the chopped fresh basil.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To reheat, warm in the microwave or stovetop.
- Can be frozen for up to 3 months; thaw in the refrigerator before reheating.
- For extra flavor, consider adding balsamic vinegar or red pepper flakes.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Slow Cooker, Ratatouille, Summer, Vegetables, Healthy, Vegan