for christmas, my little sister got me a cookbook filled with italian recipes for the slow cooker. it was hands down my favorite gift this year along with this book, which kari got me (sorry everyone else). while paging through the cookbook, i stumbled across a recipe that inspired the dish below. i loved the combination of vegetables. the only way this dish could be better is if these vegetables were in season & fresh from my mom’s garden.
-2 lbs zucchini, halved lengthwise, then sliced into 1/2 inch pieces (about 5 medium zucchinis)
-2 medium red or yellow bell peppers (i used one of each)
-1 large red onion, chopped
-2 cups heirloom tomatoes, chopped into bite-sized pieces
-3 cloves garlic, chopped
-1/4 cup basil, chopped
-1/4 cup olive oil
-salt & pepper to taste
1) combine all ingredients except for basil in the slow cooker.
2) cover & heat on high for 2-3 hours (check after 2, you don’t want veggies to get too mushy).
3) mix in fresh basil just before serving.
*makes 8-10 servings.