How To Make Vegetarian Crockpot Ratatouille Recipe
A hearty and flavorful vegetable stew, slow-cooked to perfection in a crockpot.
Serves:
Ingredients
- 1 eggplant, diced
- 1 zucchini, diced
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 can crushed tomatoes
- 1 tsp dried thyme
- 1 tsp dried basil
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
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In a crockpot, combine the diced eggplant, zucchini, onion, red bell pepper, and minced garlic.
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Pour the canned crushed tomatoes over the vegetables and add the dried thyme, basil, red pepper flakes (if using), salt, and pepper.
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Stir everything together and drizzle olive oil on top.
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Cover the crockpot and cook on low for 6 hours or until the vegetables are tender.
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Serve hot with crusty bread or over brown rice.
Nutrition
- Calories : 140kcal
- Total Fat : 7g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 21mg
- Total Carbohydrates : 19g
- Dietary Fiber : 6g
- Sugar : 10g
- Protein : 3g
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