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Mediterranean cuisine is renowned for its vibrant flavors, wholesome ingredients, and health benefits. The Slow-Cooked Mediterranean Garden Delight exemplifies these qualities beautifully, offering a dish packed with colorful vegetables that both pleases the palate and nourishes the body. This dish showcases an assortment of fresh ingredients, each contributing to the overall depth of flavor while celebrated for their nutritional value.

Slow-Cooked Mediterranean Garden Delight

Discover the flavors of the Mediterranean with this easy slow-cooked vegetable recipe that highlights fresh garden vegetables. Perfect for vegetarians, this healthy dish is made effortlessly in a crockpot, allowing you to enjoy vibrant tastes and nourishing ingredients without the fuss. Embrace wholesome cooking and delight your family with a meal that's both satisfying and nourishing.
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Ingredients
  

2 cups zucchini, sliced into half-moons

1 cup assorted bell peppers (red, yellow, green), chopped into bite-sized pieces

1 cup cherry tomatoes, cut in half

1 medium red onion, chopped finely

1 cup eggplant, diced into cubes

1/2 cup Kalamata olives, pitted and halved

4 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon red pepper flakes (optional for heat)

Salt and freshly ground black pepper to taste

1/4 cup extra-virgin olive oil

Juice of 1 fresh lemon

Fresh parsley, chopped (for garnish)

Instructions

Prepare the Vegetables: Wash all vegetables thoroughly. Slice the zucchini and chop the bell peppers and red onion into equal-sized pieces. Cube the eggplant and soak it in salted water for about 10 minutes to remove any bitterness, then drain, rinse, and pat dry with a clean towel.

    Mix the Seasoning: In a medium bowl, combine the minced garlic, olive oil, lemon juice, dried oregano, dried basil, red pepper flakes, and a pinch of salt and pepper. Whisk this mixture together until it is evenly blended.

      Layer in the Crockpot: Start layering your vegetables in the slow cooker. Begin with the sliced zucchini and cubed eggplant at the bottom, followed by the chopped bell peppers, diced red onion, and halved cherry tomatoes, creating a colorful gradient.

        Add Olives and Seasoning: Once the vegetables are layered, sprinkle the halved Kalamata olives evenly over the top. Drizzle the prepared seasoning mixture over the vegetables, ensuring everything is coated well.

          Cook: Put the lid on the crockpot and set it to cook on low for 4 to 6 hours, or on high for 2 to 3 hours. The vegetables should become tender but maintain some texture.

            Serve: After cooking, gently stir the vegetable medley to combine the flavors. Taste and adjust seasonings if needed. Serve hot, garnished with a sprinkle of fresh parsley.

              Enjoy: Relish this dish as a flavorful side, or elevate the meal by serving it over fluffy quinoa or couscous for a delicious and hearty main course!

                Optional Presentation Tips: For a visually appealing presentation, serve in a large, shallow bowl and drizzle with a little extra olive oil. Add a few whole Kalamata olives and a lemon wedge on the side for flair.