Ratatouille in the Crock Pot
Transform your weeknight dinners with this effortless Crock Pot Ratatouille, a vibrant, slow-cooked medley of garden-fresh vegetables and classic Mediterranean flavors. This wholesome dish combines tender cubes of eggplant, zucchini, yellow squash, bell peppers, and Roma tomatoes, gently infused with aromatic garlic, onions, and a perfect blend of dried herbs like thyme, oregano, and basil. A quick stovetop sauté enhances the eggplant's flavor before layering everything in the slow cooker, where the vegetables cook to perfection in a rich, savory broth. Ideal for meal prepping or feeding a crowd, this vegan, gluten-free recipe pairs beautifully with crusty bread, fluffy rice, or al dente pasta. Whether as a hearty main course or a vibrant side dish, it's a comforting, nutrient-packed meal that brings the taste of Provence straight to your table.
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Recipe Information
Ingredients
- 1 medium (about 1 lb) Eggplant
- 2 medium Zucchini
- 2 medium Yellow squash
- 1 large Red bell pepper
- 1 large Green bell pepper
- 4 medium Roma tomatoes
- 1 medium Yellow onion
- 4 cloves Garlic cloves
- 3 tablespoons Olive oil
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.25 teaspoon Crushed red pepper flakes
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Wash and prepare all vegetables: chop the eggplant, zucchini, yellow squash, red bell pepper, and green bell pepper into roughly 1-inch cubes. Dice the onion, and mince the garlic.
Slice the Roma tomatoes into thin wedges or large chunks, depending on your preference.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until fragrant and softened, about 3-4 minutes.
Add the eggplant to the skillet and sauté for another 5 minutes. This will help build flavor and remove excess moisture from the eggplant. Remove from heat.
In the Crock Pot, layer half of the zucchini, yellow squash, bell peppers, tomatoes, and eggplant mixture. Sprinkle with half the dried thyme, oregano, basil, red pepper flakes, salt, and black pepper.
Layer the remaining vegetables and sprinkle with the rest of the seasonings.
Drizzle the remaining 1 tablespoon of olive oil over the top.
Cover and cook on low for 4-5 hours (or on high for 2-3 hours) until all the vegetables are tender but not mushy.
Taste and adjust seasoning as needed.
Garnish with freshly chopped parsley before serving. Serve hot as is, or with crusty bread, rice, or over pasta.
Nutrition Facts
Calories |
910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7888 mg | 343% | |
| Total Carbohydrate | 116.1 g | 42% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 76.1 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 325 mg | 25% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 4378 mg | 93% | |
*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.
