Slow Cooker Vegetable Ratatouille
This slow cooker vegetable ratatouille is a hearty and flavorful dish featuring a medley of fresh vegetables simmered to perfection. Perfect for a comforting dinner, it highlights the natural sweetness of zucchini, eggplant, and bell peppers.
This recipe is french style, dinner, scaled for 6 servings, with 20 min prep and 300 min cook.
Prep: 20 min · Cook: 300 min · Total: 320 min · Serves: 6
Quick cooking notes
- Core ingredients include bell pepper, olive oil, eggplant, zucchini.
- Follow all 5 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 6 servings.
Ingredients
- 1 cup bell pepper (chopped)
- 2 tbsp olive oil
- 1 cup eggplant (diced)
- 2 cups zucchini (sliced)
- 1 tbsp fresh basil (chopped)
- 1 tsp black pepper
- 3 cloves garlic (minced)
- 2 cups canned diced tomatoes
- 1 cup onion (chopped)
- 1 tsp salt
Instructions
- In a slow cooker, combine the sliced zucchini, diced eggplant, chopped bell pepper, chopped onion, and minced garlic.
- Pour the canned diced tomatoes over the vegetables and drizzle with olive oil.
- Add the chopped fresh basil, salt, and black pepper to the mixture and stir well to combine all ingredients.
- Cover the slow cooker and cook on low for 5 hours or until the vegetables are tender.
- Serve warm as a main dish or alongside crusty bread.
Nutrition (per serving)
- Calories: 150
- Protein: 3 g
- Fat: 7 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Sugar: 4 g
- Sodium: 300 mg
Nutrition values are estimates based on stored ingredient totals and serving size.