Description
A warm and flavorful Slow Cooker Ratatouille made with tender vegetables, rich tomato sauce, fresh herbs, and simple pantry staples. This comforting dish comes together effortlessly and works beautifully as a main or side.
Ingredients
1 eggplant, diced
2 zucchinis, sliced
1 bell pepper, chopped
1 onion, chopped
4 cloves garlic, minced
1 can diced tomatoes, undrained
2 tbsp olive oil
1 tsp dried thyme
1 tsp dried basil
Salt and pepper, to taste
Fresh basil for garnish
Instructions
In the slow cooker, combine the eggplant, zucchinis, bell pepper, onion, garlic, diced tomatoes, olive oil, thyme, basil, salt, and pepper.
Stir gently to coat the vegetables evenly.
Cover and cook on low for six to eight hours or on high for three to four hours until all vegetables are tender.
Serve hot with a sprinkle of fresh basil. It pairs well with bread such as Canyon Bakehouse Country White, Pepperidge Farm Farmhouse Hearty White, or Sara Lee Classic White, or spooned over cooked rice.
Notes
The vegetables soften naturally without added broth since the tomatoes release plenty of liquid as they cook.
Cut vegetables into similar sizes for even cooking.
A splash of apple cider vinegar can brighten the flavor before serving.
This recipe contains no questionable ingredients and works well for a variety of dietary needs.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mediterranean