When I shared these Slow Cooker Beef Fajitas, I shared with you that in addition to convenience, part of what motivates me to use my slow cooker this time of year is simply not wanting to heat up the kitchen.
I used to give my mother “the look” when she made statements like that. For better or worse, I’m finally at an age where I completely get and embrace the idea.
Typically, when I think of Slow Cooker Recipes, I think of casseroles and heavy food.
That is why recipes like today’s Slow cooker Ratatouille are such a treat. Packed with seasonal produce, this no fuss dish is as easy as chopping up the veggies. (Hint: If you have kids that are old enough, let them pitch in for the chopping. Supervised, of course, it makes for a great way to speed thing up.)
You can serve this by itself, but I am a huge fan of it on a crusty (gluten free) baguette.
- 1 28-ounce can diced tomatoes, undrained
- 2 zucchini, cut into 1/2 inch pieces
- 2 yellow squash, cut into 1/2 inch piece
- 1 eggplant, cut into 1/2 inch pieces
- 1 red pepper, seeded and diced
- 1 onion, diced
- 1 tablespoon minced garlic
- 1 1/2 teaspoons sea salt
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon fresh ground black pepper
- 1 teaspoon tomato paste
- 1 tablespoon chopped fresh parsley
- In a 5- to 6- quart slow cooker, stir together tomatoes, zucchini, squash, eggplant, red pepper, onion, garlic, salt, Italian seasoning, crushed red pepper and black pepper. Cook on HIGH for 3 1/2 hours or LOW for 6 to 8 hours
- Add tomato paste and parsley and cook uncovered for an additional 30 minutes. If desired, drizzle with olive oil and sprinkle with fresh parsley before serving.