A delightful and easy-to-make vegetable dish prepared in a slow cooker, perfect for a healthy and flavorful meal.
Prepare the vegetables by washing and cutting them into uniform pieces.
Uniformly cut vegetables ensure even cooking and a better presentation.
Layer half of the vegetables in the slow cooker in the following order: onion, eggplant, zucchini, garlic, bell pepper, and tomato.
Layering helps distribute flavors evenly throughout the dish.
Sprinkle half of the basil, oregano, sugar, salt, black pepper, parsley, and red pepper flakes over the vegetables.
Evenly sprinkle the seasonings to ensure consistent flavor.
Dot half of the tomato paste over the seasoned vegetables.
Tomato paste adds a rich depth of flavor to the dish.
Repeat the layering process with the remaining vegetables, seasonings, and tomato paste.
Ensure the layers are evenly distributed for optimal cooking.
Drizzle the olive oil over the top layer.
Olive oil enhances the flavor and helps in cooking the vegetables.
Cover the slow cooker and cook on low for 7 to 9 hours.
Cooking on low allows the flavors to meld beautifully.
Transfer the cooked vegetables to a serving bowl and garnish with additional fresh parsley if desired.
Garnishing adds a fresh touch and enhances presentation.
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