Crock-Pot Ratatouille

I debated whether to call this "Crock-Pot Ratatouille" or "Mediterranean Crock-Pot Vegetables". Technically, Ratatouille is a french baked vegetable dish that usually contains tomatoes, garlic, onion, zucchini, eggplant, bell peppers, basil,and thyme.

Since I changed the ingredients up a bit, I hesitated to call it a version of the traditional French dish. But, to tell you the truth, "Crock-Pot Ratatouille" just sounded so much better to me!

Ok, so this was a dish I made to keep on hand during the week. Crock-Pot meals are awesome to keep in the fridge as a side, snack or main meal. [Hint: You will be seeing a lot more Crock-Pot meals around here ;)]

The flavors work really well together, you don't have to have/measure exact quantities, and prep is easy as 1-2-3!

Crock-Pot Ratatouille
Serves 4-6 (as a side)
Prep time: 15 minutes
Cook time: 3 1/2 hours on high
Ingredients
2 Medium Zucchini (Cut into 1/4" thick half moons)
1 Medium White Onion (Largely diced)
2 Cups of Halved Cherry Tomatoes
1 Red Bell Pepper (Cut into 1"x1" pieces)
1 Yellow Bell Pepper (Cut into 1"x1" pieces)
1/3 Cup Pitted Kalamata Olives (Cut in half-lenghwise)
1 Tsp. Dried Thyme (heaping)
3/4 Tsp. Dried Garlic Powder*
Salt to taste

Directions
Layer onions, bell pepper, zucchini, tomatoes, olives, spices into the Crock-Pot (in that order). Turn on high and cook for 3 1/2 hours. Feel free to stir once everything starts to cook down. 

The natural juices from the vegetable creates a little bit of broth- there is no need to add water to help start the cooking.
*Feel free to use fresh garlic. I used dried because that is what I had on hand.

Enjoy!