Ratatouille Crock Pot
Discover the ultimate comfort food with this **Ratatouille Crock Pot** recipe, an effortless take on the classic French vegetable medley. Bursting with vibrant flavors from garden-fresh eggplant, zucchini, bell peppers, and tomatoes, this slow-cooked dish is a wholesome way to celebrate seasonal produce. The vegetables are layered with aromatic garlic, herbs like thyme and oregano, and a touch of rich tomato paste, creating a symphony of warmth and depth without overwhelming effort. After just 20 minutes of prep, the crock pot does all the work, transforming simple ingredients into a tender, flavor-packed masterpiece over 4 hours. Perfect as a vegetarian main course or a versatile side dish, pair it with crusty bread, fluffy rice, or al dente pasta for a satisfying meal. This one-pot wonder is your next go-to recipe for healthy, hearty, and hands-off cooking.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1 medium eggplant
- 2 medium zucchini
- 1 medium yellow squash
- 1 large red bell pepper
- 1 large green bell pepper
- 1 large onion
- 4 large garlic cloves
- 4 medium tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 6 pieces fresh basil leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Wash and dry all the vegetables.
Cut the eggplant, zucchini, and yellow squash into 1/2-inch thick slices, then chop into bite-sized pieces.
Dice the red and green bell peppers into 1-inch pieces.
Slice the onion into thin half-moons.
Mince the garlic cloves finely.
Chop the tomatoes into small chunks.
In the crock pot, add the olive oil, followed by the eggplant, zucchini, yellow squash, bell peppers, and onion layers.
Sprinkle the minced garlic evenly over the vegetables.
Add the chopped tomatoes on top, then dollop the tomato paste evenly over the mixture.
Sprinkle the dried thyme, dried oregano, salt, and black pepper over the vegetables.
Mix gently to combine all the ingredients without crushing the vegetables.
Place the lid on the crock pot and cook on low for 4 hours or until the vegetables are tender but not mushy.
Once cooked, stir in the fresh basil leaves just before serving for a burst of flavor.
Serve warm as a standalone dish, or pair it with crusty bread, rice, or pasta as desired.
Nutrition Facts
Calories |
140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.4 g | 7% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 453 mg | 20% | |
| Total Carbohydrate | 21.7 g | 8% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 12.4 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 906 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
