Slow Cooker Ratatouille
Slow Cooker Ratatouille is a delightful and colorful dish that celebrates fresh vegetables. With minimal prep time and effortless cooking, this hearty recipe is perfect for busy weeknights or relaxing weekends. Just layer your ingredients in the slow cooker, set it, and enjoy a comforting meal that transports you to the charming streets of the French countryside. This versatile dish can be served as a main course or a side, making it an ideal choice for any occasion.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: Serves about 6
- Category: Main
- Method: Slow Cooking
- Cuisine: French
Ingredients
Scale
- 1 medium eggplant (about 1 lb), cubed
- 2 medium zucchini, sliced into half-moons
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 4 medium tomatoes, diced
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme (or 2 tbsp fresh)
- 2 tbsp fresh basil (for garnish)
Instructions
- Prepare your vegetables: wash and chop eggplant, zucchini, bell peppers, onion, and garlic.
- Layer ingredients in the slow cooker: start with eggplant followed by zucchini, bell peppers, onion, garlic, and top with tomatoes.
- Drizzle olive oil over the layered veggies and sprinkle with salt, pepper, and thyme.
- Cover and cook on low for about 6 hours or high for 3 hours.
- Stir occasionally to ensure even flavor distribution.
- Serve warm garnished with fresh basil.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 150
- Sugar: 6g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Feel free to customize by adding seasonal vegetables like mushrooms or carrots. For added protein, mix in cooked lentils or chickpeas. Store leftovers in an airtight container for up to five days.