Slow Cooker Ratatouille

Ingredients

• 1 pint grape tomatoes
• 1 yellow onion, finely chopped (We used our Mandoline with the julienne setting to dice the onion. Simply slide the onion over the blades, then rotate the onion 90 degrees and slide it over the blades again. Repeat for the rest of onion.)
• 3 cloves garlic, minced
• 1 tablespoon fresh basil, chopped
• 1/8 cup olive oil
• 1 zucchini
• 1 eggplant
• 1 yellow squash
• 1 red onion
• 3 small bell peppers: 1 red, 1 yellow, 1 orange
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme 

*Handful of basil leaves for serving

Directions

National Sneak Some Zucchini Onto Your Neighbor's Porch Day is August 8th! If you're fortunate enough to be one of those neighbors, you're going to need a solid zucchini recipe. You can only eat so much zucchini bread, right? This slow cooker ratatouille combines zucchini with yellow squash, eggplant, onions, and bell peppers for a fresh summer vegetable meal.

1. Preheat your Slow Cooker on high. Pour in the olive oil, minced onion & garlic, basil and grape tomatoes.
2. Use your Mandoline to slice the zucchini, eggplant, squash, red onion and bell peppers to uniform thickness.
3. Arrange these slices along the outer edge of the slow cooker crock, alternating between vegetables.
4. Work in a circle toward the center. Sprinkle with the rosemary, oregano and thyme.
5. Place the lid onto the Slow Cooker and cook on high for 2 hours, or until the vegetables are soft, but not complete mush (could take up to 4 hours depending on your slow cooker).
6. When you're ready to serve, spoon the tomato pan juices over the vegetables. Serve with fresh basil.