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Easy Crockpot Mediterranean Vegetable Stew

Easy Crockpot Mediterranean Vegetable Stew for Busy Nights

This Easy Crockpot Mediterranean Vegetable Stew simplifies dinner preparation with wholesome ingredients and comforting flavors, perfect for busy nights.
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Prep Time 10 minutes
Cook Time 7 hours
Resting Time 5 minutes
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 medium Zucchini Adds moisture and a mild flavor; use firm zucchinis for the best texture.
  • 1 medium Eggplant Provides a hearty, creamy texture; choose well-shaped, firm eggplants without blemishes.
  • 2 medium Bell Peppers Adds sweetness and crunch; a mix of colors enhances visual appeal.
  • 1 pint Cherry Tomatoes Offers acidity and sweetness; substitute with canned tomatoes if needed.
  • 1 medium Onion Adds flavor depth; yellow onions are preferred for a sweeter profile.
  • 3 cloves Garlic Infuses the stew with rich flavor; use fresh garlic for the best aroma.
For the Herbs & Spices
  • 1 cup Fresh Basil Brightens the dish's flavor; substitute with dried basil if fresh is not available, though flavor will vary.
  • 1 teaspoon Oregano Adds classic Mediterranean flavor; Italian seasoning can be a substitute.
  • 1 teaspoon Thyme Complements vegetable flavors; optional but recommended for depth.
  • 1 teaspoon Crushed Red Pepper Flakes Adds heat; omit if you prefer a milder stew.
  • 2 leaves Bay Leaves Infuses subtle depth; remove before serving.
For the Broth & Seasoning
  • 4 cups Vegetable Broth Provides base flavor; homemade broth enhances the overall taste.
  • 2 tablespoons Olive Oil Adds richness and helps to sauté garlic and onions; can be replaced with any neutral oil.
  • 2 tablespoons Lemon Juice Brightens the stew before serving; fresh lemon juice is best for optimal flavor.
  • Salt Essential for seasoning; adjust to taste.
  • Pepper Essential for seasoning; adjust to taste.

Equipment

  • Crockpot

Method
 

Step‑by‑Step Instructions
  1. Begin by preparing your vegetables for the Easy Crockpot Mediterranean Vegetable Stew. Use a sharp knife to chop the zucchini, eggplant, bell peppers, onion, and garlic into uniform, bite-sized pieces.
  2. Once your veggies are chopped, drizzle a generous amount of olive oil at the bottom of your crockpot. Begin layering by adding the chopped onions and garlic, allowing them to seep into the oil. Next, layer the zucchini, eggplant, bell peppers, and cherry tomatoes evenly over the onions and garlic, creating a beautiful base for your stew.
  3. Pour the vegetable broth over the layered vegetables, ensuring everything is submerged. Sprinkle in the fresh basil, oregano, thyme, crushed red pepper flakes, and salt and pepper to taste.
  4. Cover your crockpot and set it to cook on LOW for 6-7 hours or HIGH for 3-4 hours. Check that the veggies are fork-tender before serving.
  5. After cooking, carefully remove the bay leaves from the stew. Stir in fresh lemon juice, letting its zesty flavor elevate the dish. Allow the stew to rest for about 5 minutes before serving it warm in bowls.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 50IUVitamin C: 60mgCalcium: 40mgIron: 2mg

Notes

Cut all vegetables to a similar size for even cooking. Use high-quality vegetable broth for the best flavor. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months. Reheat on the stovetop over low heat, adding a splash of vegetable broth or water.

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