Sides, Soups, Chowders, and Stews, Vegetarian

Crock-Pot Ratatouille

Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, small dice
  • 3 cloves garlic, minced
  • 1 medium zucchini, halved lengthwise and sliced thin
  • 1 medium yellow squash, halved lengthwise and sliced thin
  • 1 green bell pepper, medium dice
  • 1 small eggplant, medium dice
  • 28 ounces whole tomatoes in juice, canned, tomatoes crushed by hand
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh oregano leaves
  • 1 teaspoon ground fennel seeds
  • salt and ground black pepper, to taste
Directions
  1. In a skillet, heat the oil over medium heat. Add the onions and sauté for 5-6 minutes or until soft and translucent. Add the garlic and sauté for 1 minute more, remove from heat.
  2. Add the zucchini, squash, pepper, eggplant, tomatoes with juice, sautéed onions, and seasonings to the slow cooker. Gently stir to combine
  3. Cook on High for 2½-3 hours or on Low for 5-6 hours
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