Looking for a delicious and easy dish to impress your guests or simply treat yourself to a flavorful meal? Look no further than this Slow Cooker Ratatouille recipe! Packed with vibrant vegetables and aromatic herbs, this dish is a perfect way to enjoy a taste of France right in your own kitchen.
Why You’ll Love This Recipe?
- Bursting with Flavor: The combination of eggplant, zucchinis, bell peppers, and tomatoes creates a symphony of flavors that will delight your taste buds.
- Easy Prep: Simply chop up the vegetables, throw them in the slow cooker, and let it work its magic. It’s a hassle-free recipe perfect for busy days.
- Versatile: Whether you’re looking for a side dish, a meatless main course, or a meal prep option, this ratatouille fits the bill.
Ingredient Notes:
- Eggplant, zucchinis, bell pepper, onion, and garlic form the base of this dish, providing a mix of textures and flavors.
- Canned diced tomatoes add a rich tomato flavor without the need for fresh tomatoes.
- Olive oil, dried thyme, dried basil, salt, and pepper enhance the overall taste of the dish.
- Fresh basil is used for garnish, adding a touch of freshness to the finished ratatouille.
Step-by-Step Instructions:
- Start by layering the diced eggplant, sliced zucchinis, chopped bell pepper, onion, and garlic in the slow cooker.
- Pour the diced tomatoes over the vegetables and drizzle with olive oil.
- Sprinkle with dried thyme, basil, salt, and pepper.
- Cover and cook on low for 6-8 hours, allowing the flavors to meld together.
- Serve the ratatouille hot, garnished with fresh basil.
Helpful Tips:
- For a richer flavor, sauté the onions and garlic before adding them to the slow cooker.
- Customize the recipe by adding your favorite vegetables like mushrooms or carrots.
- Store any leftovers in an airtight container in the fridge for up to 3 days.
Expert Tips for the Best Results:
- Use high-quality olive oil for a more robust flavor.
- Allow the ratatouille to rest for 10-15 minutes before serving to let the flavors fully develop.
- Fresh herbs can be substituted for dried herbs for a more vibrant taste.
Serving Suggestions:
Pair this ratatouille with crusty bread, couscous, or quinoa for a complete meal. It also pairs well with a glass of red wine or a refreshing lemonade.
Storage and Reheating Tips:
To store leftovers, transfer the ratatouille to an airtight container and refrigerate. Reheat in the microwave or on the stovetop until warmed through, adding a splash of water if needed to prevent sticking.
Frequently Asked Questions:
- Can I freeze this ratatouille? Yes, this dish freezes well. Simply thaw in the fridge overnight before reheating.
- Can I add meat to this recipe? Absolutely! Browned ground meat or cooked chicken can be added for extra protein.
- Can I use fresh tomatoes instead of canned? Yes, fresh tomatoes can be used, but be sure to adjust the cooking time as needed.
Conclusion:
With its vibrant colors and rich flavors, Slow Cooker Ratatouille is a must-try recipe for any occasion. Give it a try and let us know how it turns out! Enjoy!
Print
Slow Cooker Ratatouille
- Prep Time: 15 mins
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Total Time: 6-8 hours on low or 3-4 hours on high
- Yield: 4–6 servings 1x
- Category: Main-course
- Method: Slow Cooking
- Cuisine: French
- Diet: Vegetarian
Description
This Slow Cooker Ratatouille is a flavorful and hearty dish made with eggplant, zucchini, bell pepper, and tomatoes, seasoned with herbs and garlic, all cooked to perfection in a slow cooker.
Ingredients
Main Ingredients:
-
- 1 eggplant, diced
- 2 zucchinis, sliced
- 1 bell pepper, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, undrained
Seasonings:
-
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried basil
- Salt and pepper, to taste
Garnish:
- Fresh basil, for garnish
Instructions
- Prepare Ingredients: Dice the eggplant, slice the zucchinis, chop the bell pepper and onion, mince the garlic.
- Cook: In a slow cooker, combine all the ingredients, including diced tomatoes, olive oil, herbs, salt, and pepper. Stir to mix well.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours until vegetables are tender.
- Serve: Garnish with fresh basil before serving. Enjoy!
Notes
- You can add other vegetables like mushrooms or carrots for additional flavor.
- This dish can be served over cooked pasta or rice for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 7 g
- Sodium: 350 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 3 g
- Cholesterol: 0 mg