Description
Enjoy this easy Crockpot Ratatouille recipe, bursting with bold, homemade flavors. This slow cooker vegetable stew is comforting and simple to prepare, perfect for a wholesome meal.
Ingredients
- 1 medium Eggplant
- 2 medium Zucchini
- 3 medium Bell Peppers (assorted colors)
- 4 medium Tomatoes
- 1 medium Onion
- 4 cloves Garlic
- 3 tbsp Olive Oil
- 1/4 cup Fresh Basil
- 1 tsp Thyme
- 1 tsp Salt
- 1 tsp Pepper
- 1/2 tsp Red Pepper Flakes (optional)
- 1/4 cup Parmesan Cheese (optional)
- 2 tbsp Fresh Parsley (optional)
- 1 tbsp Balsamic Vinegar (optional)
Instructions
- Prep the Vegetables: Wash and dice eggplant, zucchini, bell peppers, tomatoes, onion, and mince garlic into uniform, bite-sized pieces, aiming for about ½-inch chunks.
- Layer Flavors: Drizzle olive oil in the bottom of the crockpot, then arrange onions and garlic first, followed by the vibrant veggie mix. Sprinkle salt, pepper, thyme, and optional red pepper flakes evenly over the top.
- Slow Cook: Cover and set the crockpot to low for 6–8 hours, or high for 3–4 hours, until vegetables are tender and flavors have melded.
- Stir in Herbs: Ten minutes before cooking ends, fold in fresh basil leaves to preserve their bright aroma.
- Garnish & Serve: Spoon the hot Crockpot Ratatouille into bowls, then top with optional Parmesan cheese, fresh parsley, and balsamic vinegar for added richness.
Notes
- Serve with crusty bread for dipping.
- This recipe tastes even better the next day.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze portions in freezer-safe containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low, or 3-4 hours on high
- Category: Main Course
- Method: Slow Cooker
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg