Slow Cooker Ratatouille without Zucchini or Eggplant

About this recipe

Discover a unique twist on the classic ratatouille with this slow cooker recipe that skips the zucchini and eggplant but retains all the flavor. Perfect for those who prefer different textures and tastes, this dish is both hearty and easy to prepare, making it a great addition to any cozy evening meal.

Ingredients

• 1 large onion, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup olive oil

Directions

1. 1

   Sauté the onion and garlic in a small amount of olive oil until translucent.

2. 2

   Add the sautéed onion and garlic to the slow cooker.

3. 3

   Combine the bell peppers, crushed tomatoes, basil, oregano, thyme, salt, and black pepper in the slow cooker.

4. 4

   Drizzle olive oil over the mixture and stir to combine evenly.

5. 5

   Cover and cook on low for 6-8 hours or high for 3-4 hours until all vegetables are tender.

6. 6

   Adjust seasonings to taste before serving.