Healthy Crockpot Mediterranean Vegetable Stew

• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 small eggplant, cubed
• 2 medium zucchinis, sliced
• 1 cup cherry tomatoes, halved
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup Kalamata olives, pitted and sliced
• 2 tablespoons extra virgin olive oil
• 2 cups vegetable broth
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons lemon juice
• Crumbled feta cheese, for garnish (optional)

1. Place the diced onion, minced garlic, sliced carrots, chopped red and yellow bell peppers, cubed eggplant, and sliced zucchinis into the crockpot.
2. Add the halved cherry tomatoes, drained and rinsed chickpeas, diced tomatoes, tomato sauce, and chopped sun-dried tomatoes to the pot.
3. Incorporate the sliced Kalamata olives, drizzle everything with the extra virgin olive oil.
4. Pour the vegetable broth over the ingredients, ensuring that the vegetables are mostly covered by the liquid.
5. Sprinkle the fresh parsley, fresh basil, dried oregano, dried thyme, and smoked paprika over the vegetables.
6. Add the red pepper flakes and bay leaf to the crockpot for heat and additional flavor.
7. Season the stew with salt and pepper to your taste preference.
8. Stir all the ingredients together to evenly distribute the herbs and spices.
9. Cover the crockpot and set it to cook on low for 6-7 hours or on high for 3-4 hours, or until the vegetables are tender.
10. Once the stew is finished cooking, remove the bay leaf and add the lemon juice, stirring to combine.
11. Ladle the stew into bowls and, if desired, garnish with crumbled feta cheese before serving.