Slow Cooker Mediterranean Vegetable Medley
Experience the vibrant flavors of the Mediterranean with this Slow Cooker Mediterranean Vegetable Medley. This delightful dish combines fresh seasonal vegetables, aromatic herbs, and a rich tomato base, making it perfect for a wholesome family dinner or a sophisticated salad course. Whether served warm or chilled, this versatile recipe captivates your taste buds and is best enjoyed with crusty bread. Optionally sprinkle with feta cheese for an extra burst of flavor. Cooked to perfection in your crock pot, it's a hassle-free meal that brings the essence of French cuisine right to your table.
N/A
Servings
275
Calories
14
Ingredients
Ingredients
Eggplant
1 (Large, peeled and cut into 1-inch cubes)
Salt
To taste (For eggplant draining)
Onions
2 (Medium, chopped)
Tomatoes
2 cups (Chopped fresh (about 3 medium))
Green bell pepper
1 (Large, cut into 1/2-inch squares)
Red or Yellow bell pepper
1 (Large, cut into 1/2-inch squares)
Zucchini
3 (Medium, sliced)
Olive oil
3 tablespoons (For sautéing vegetables)
Dried basil
3 tablespoons (Dried)
Garlic
2 cloves (Crushed through a press)
Fresh ground pepper
1/2 teaspoon (To taste)
Tomato paste
1 (6-ounce) can (For richness)
Pitted ripe olives
1 (5 1/2-ounce) can (Drained and coarsely chopped)
Fresh basil
3 tablespoons (Chopped, for garnish)
Instructions
1
Start by sprinkling the cubed eggplant with salt and place it in a colander to drain for 30 minutes to 1 hour. This step helps to eliminate some of the bitterness and excess moisture.
2
After draining, press the eggplant lightly to remove any remaining moisture. Rinse it under cold water and pat dry using paper towels.
3
In a large crock pot, layer the salted and dried eggplant along with the chopped onions, fresh tomatoes, bell peppers, and sliced zucchini.
4
Drizzle the olive oil over the vegetables. Add the dried basil, crushed garlic, fresh ground pepper, and 1/2 teaspoon of salt. Mix the ingredients thoroughly to ensure even coating with the olive oil and seasonings.
5
Cover the crock pot and set it to cook on the high setting for approximately 3 hours, or until the vegetables are tender yet still retain some shape.
6
Once cooked, stir in the tomato paste, chopped olives, and freshly chopped basil. Mix well to incorporate all ingredients.
7
Serve the dish hot as a warm stew, at room temperature as a side, or chilled as a refreshing salad, and enjoy!
Nutrition Information
10g
Fat
37.5g
Carbs
4.375g
Protein
5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Slow Cooker Mediterranean Vegetable Medley?
It is a vibrant dish that combines fresh seasonal vegetables, aromatic herbs, and a rich tomato base, cooked slowly to perfection in a crock pot.
Is this recipe vegetarian?
Yes, this Mediterranean vegetable medley is completely vegetarian.
Is this vegetable medley gluten-free?
Yes, the recipe is naturally gluten-free.
How many calories are in a serving?
Each serving contains approximately 275 calories.
What is the cooking time for this recipe?
The dish should be cooked on the high setting of your slow cooker for approximately 3 hours.
Why do you salt the eggplant before cooking?
Salting the eggplant and letting it drain helps to eliminate bitterness and remove excess moisture.
How long should the eggplant drain?
The cubed eggplant should drain in a colander for 30 minutes to 1 hour.
What vegetables are included in this medley?
The medley includes eggplant, onions, tomatoes, green bell peppers, red or yellow bell peppers, and zucchini.
Can I serve this dish cold?
Yes, this versatile dish can be served hot as a stew, at room temperature as a side, or chilled as a refreshing salad.
What type of oil is recommended?
The recipe calls for 3 tablespoons of olive oil to drizzle over the vegetables.
Does this recipe use fresh or dried herbs?
It uses both; 3 tablespoons of dried basil are added during cooking, and fresh basil is used for the final stir and garnish.
How much protein is in this dish?
One serving of this vegetable medley provides 4.375g of protein.
What is the fat content of this recipe?
There are 10g of fat per serving.
How many carbohydrates are in a serving?
The dish contains 37.5g of carbohydrates per serving.
How much fiber does this recipe provide?
This recipe provides 5g of fiber per serving.
When should I add the tomato paste?
The tomato paste should be stirred in once the vegetables have finished cooking.
What kind of olives should be used?
The recipe recommends using one 5.5-ounce can of pitted ripe olives, drained and coarsely chopped.
Can I add cheese to this dish?
Yes, an optional sprinkle of feta cheese can be added for an extra burst of flavor.
Is this dish considered a type of ratatouille?
Yes, it is tagged as a ratatouille and captures the essence of French cuisine.
How many cloves of garlic are needed?
The recipe requires 2 cloves of garlic, crushed through a press.
How should the bell peppers be prepared?
The bell peppers should be cut into 1/2-inch squares.
What size should the eggplant cubes be?
The eggplant should be peeled and cut into 1-inch cubes.
How many onions are used?
The recipe uses two medium-sized chopped onions.
Do I need to rinse the eggplant after salting?
Yes, after draining, you should rinse the eggplant under cold water and pat it dry with paper towels.
What is the purpose of the tomato paste?
Tomato paste is added at the end to provide richness and depth to the vegetable base.
How many ingredients are in this recipe total?
There are a total of 14 ingredients used in this recipe.
What is the best way to enjoy this medley?
It is best enjoyed with a side of crusty bread to soak up the juices.
Is this a good meal for a family dinner?
Yes, it is described as a wholesome and hassle-free meal perfect for a family dinner.
What color bell peppers should I use?
You should use one large green bell pepper and one large red or yellow bell pepper.
Can I cook this on a low setting?
While the recipe specifies the high setting for 3 hours, most slow cooker recipes can be adapted to low, usually requiring double the time.