Slow Cooker Ratatouille

Ingredients

• 6 tablespoons or more crumbled feta cheese
• Extra virgin olive oil
• ¼ cup thinly sliced basil
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• Juice and zest of a large lemon
• 1 red bell pepper, cored, thinly sliced
• + 21 more ingredients
• • 1 crookneck yellow squash, halved, thinly sliced
  • 2 zucchini, ends trimmed, halved, thinly sliced
  • 1, 1-pound eggplant, trimmed, peeled, cut into cubes
  • 2 cloves garlic, minced
  • 1 onion, sliced
  • 1, 15-ounce can crushed tomatoes
  • 1 cup vegetable broth
  • 6 tablespoons or more crumbled feta cheese
  • Extra virgin olive oil
  • ¼ cup thinly sliced basil
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste
  • Juice and zest of a large lemon
  • 1 red bell pepper, cored, thinly sliced
  • 1 crookneck yellow squash, halved, thinly sliced
  • 2 zucchini, ends trimmed, halved, thinly sliced
  • 1, 1-pound eggplant, trimmed, peeled, cut into cubes
  • 2 cloves garlic, minced
  • 1 onion, sliced
  • 1, 15-ounce can crushed tomatoes
  • 1 cup vegetable broth

1. Combine broth, tomatoes, onion, garlic, eggplant, zucchini, yellow squash, bell pepper, lemon juice and zest, salt and pepper, and oregano, stirring to combine. Cook on HIGH for 4 to 6 hours or on low for 6 to 8 hours. Serve garnished with basil, a drizzle of olive oil, and feta. 2. Combine b...

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