Easy Slow Cooker Ratatouille: A Taste of Provence
Make a delicious and healthy Slow Cooker Ratatouille! This easy recipe features eggplant, zucchini, bell peppers, tomatoes, and herbs simmered together in the crockpot.
Ingredients
Scale
(Based on 1x column)
- 1 eggplant, diced (about 1-inch cubes)
- 2 zucchinis, sliced (about 1/2-inch thick rounds or half-moons)
- 1 bell pepper (any color), chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, undrained
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried basil
- Salt and pepper, to taste (start with ~1/2 tsp salt, 1/4 tsp pepper)
Garnish:
- ▢ Fresh basil, chopped
For Serving (Optional):
- ▢ Cooked couscous or quinoa
- ▢ Crusty bread
Instructions
1. Prepare the Vegetables:
- Wash and prepare all the vegetables: Dice the eggplant into roughly 1-inch cubes. Slice the zucchinis into rounds or half-moons. Chop the bell pepper and onion. Mince the garlic cloves.
2. Combine Ingredients in Slow Cooker:
- Place the prepared eggplant, zucchini, bell pepper, onion, and minced garlic into the insert of your slow cooker.
- Pour the can of undrained diced tomatoes over the vegetables.
- Drizzle with the olive oil.
- Sprinkle the dried thyme, dried basil, salt, and pepper evenly over the ingredients.
3. Stir and Cook:
- Stir all the ingredients together well directly in the slow cooker insert, ensuring the vegetables are reasonably coated with the oil, tomatoes, and seasonings.
- Place the lid securely on the slow cooker.
- Cook on the LOW setting for 6-8 hours OR on the HIGH setting for 3-4 hours. The vegetables should be very tender when done.
4. Serve:
- Once the cooking time is complete and the vegetables are tender, give the ratatouille a gentle stir. Taste and adjust salt and pepper if needed.
- Serve hot. Ladle the Slow Cooker Ratatouille into bowls.
- Garnish generously with fresh chopped basil just before serving.
Find it online: https://www.eatswithsoul.com/easy-slow-cooker-ratatouille/