Easy Slow Cooker Ratatouille
If you are looking for an easy and delicious way to get your veggies, give this Slow Cooker Ratatouille a try! It makes a beautiful vegan main course or a healthy appetizer. Once you make Ratatouille in your Crockpot, you will never go back to making it on the stove.
Servings 8
Calories 61kcal
Ingredients
- 28 ounces diced tomatoes undrained
- 1 eggplant cut into ½ inch pieces
- 2 zucchini cut into ½ inch pieces
- 2 yellow squash cut into ½ inch piece
- 1 red pepper seeded and diced
- 1 onion diced
- 1 tablespoon minced garlic
- 1 ½ teaspoons sea salt
- 1 teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper
- ¼ teaspoon fresh ground black pepper
- 1 teaspoon tomato paste
- 1 tablespoon chopped fresh parsley or chives
Instructions
- In a 5- to 6- quart slow cooker, stir together tomatoes, eggplant, zucchini, squash, , red pepper, onion, garlic, salt, Italian seasoning, crushed red pepper and black pepper.
- Cook on HIGH for 3 ½ hours or LOW for 6 to 8 hours
- Add tomato paste and parsley and cook uncovered for an additional 30 minutes.
- If desired, drizzle with olive oil and sprinkle with fresh parsley or chives before serving.
Notes
Serving Suggestions for Crockpot Ratatouille
- Serve it on top of baguette.
- Use as a stuffing for crepes.
- Serve it over gluten-free pasta with a sprinkle of Parmesan cheese.
- Serve with a drizzle of balsamic reduction, fresh basil and pie nuts on top.
- Drizzle Herbes de Provence Oil on top.
- Use it as a filling for Stromboli or Calzone.
- Serve over polenta with crumbled goat cheese and fresh basil.
Nutrition
Calories: 61kcal | Carbohydrates: 13g | Protein: 2g | Sodium: 597mg | Potassium: 639mg | Fiber: 4g | Sugar: 8g | Vitamin A: 865IU | Vitamin C: 49.1mg | Calcium: 61mg | Iron: 1.7mg