- 2 cups Archer Farms™ frozen grilled pepper blend
- 3/4 teaspoon salt
- 1 small eggplant, peeled and cut into 1-inch cubes
- 1 (14.5 ounce) can diced tomatoes, with onions, drained
- 2 medium zucchini, cut into 1 1/2-inch cubes
- 1/3 cup refrigerated basil pesto sauce
- Mix all ingredients except zucchini and pesto in 3 to 4-quart slow cooker. Top with zucchini.
- Cover and cook on Low setting for 7 to 8 hours or until all vegetables are soft. Stir in pesto.