Photos of Slow Cooker Ratatouille Recipe
How To Make Slow Cooker Ratatouille
A hearty and flavorful vegetable dish made with slow-cooked eggplant, zucchini, bell peppers, tomatoes, and herbs.
Preparation: 20 minutes
Cooking: 4 hours
Total: 4 hours and 20 minutes
Serves:
Ingredients
- 1 eggplant, cut into 1-inch cubes
- 2 zucchini, sliced
- 1 yellow bell pepper, chopped
- 1 red bell pepper, chopped
- 1 onion, thinly sliced
- 3 garlic cloves, minced
- 2 cans (14 oz each) diced tomatoes
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp dried basil
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
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In the slow cooker, combine the eggplant, zucchini, bell peppers, onion, garlic, diced tomatoes, tomato paste, thyme, oregano, basil, salt, and pepper.
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Drizzle with olive oil and stir to combine.
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Cover and cook on low for 4 hours, or until the vegetables are tender.
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Serve hot as a main dish or a side.
Nutrition
- Calories : 173kcal
- Total Fat : 7g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 440mg
- Total Carbohydrates : 27g
- Dietary Fiber : 9g
- Sugar : 14g
- Protein : 5g
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