Summer Vegetable Crockpot Stew for 8 - EPPYC

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 3 medium carrots, sliced into thick coins
• 2 medium Yukon Gold potatoes, cubed into 1-inch pieces
• 2 medium zucchini, sliced into thick half-moons
• 1 large eggplant, cubed
• 2 large bell peppers (red and yellow), chopped
• 1 cup frozen peas
• 1 can (28 oz) crushed tomatoes
• 2 cups low-sodium vegetable broth
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp fresh lemon juice
• 1/4 cup fresh parsley, chopped