Description
This Crockpot Ratatouille recipe delivers bold, comforting flavors with effortless preparation. Enjoy tender, herb-infused vegetables slow-cooked to perfection, creating a vibrant and wholesome meal.
Ingredients
Scale
- 2 medium Zucchini
- 2 medium Yellow Squash
- 1 large Eggplant
- 2 medium Bell Peppers (red, yellow, and orange)
- 4 medium Tomatoes (Roma or plum)
- 1 medium Yellow Onion
- 3 cloves Garlic
- 1 tablespoon Olive Oil
- 1 tablespoon Fresh Herbs (Thyme, Basil, Rosemary)
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 0.25 teaspoon Red Pepper Flakes (optional)
- Fresh Basil Leaves (for garnish)
- Crusty Bread (for serving)
Instructions
- Wash and chop zucchini, yellow squash, eggplant, and bell peppers into 1-inch pieces.
- Drizzle olive oil inside the crockpot. Layer with onions and garlic, then alternate rows of the chopped vegetables.
- Sprinkle fresh herbs over the vegetables. Season with salt, pepper, and optional red pepper flakes.
- Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until vegetables are tender.
- Optional: Gently stir the ratatouille halfway through cooking for even heat distribution.
- Taste and adjust seasoning. Garnish with fresh basil leaves.
- Serve hot with crusty bread.
Notes
- For a silky finish, drizzle extra virgin olive oil before serving.
- This recipe is naturally vegan and gluten-free adaptable.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze portions in freezer-safe containers for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 6-7 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 150 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg