Slow Cooker Ratatouille Crock Pot Slow Cooker
Transform a medley of fresh vegetables into a comforting, flavor-packed dish with this Slow Cooker Ratatouille. Perfect for busy days, this hands-off recipe combines tender eggplant, zucchini, yellow squash, bell peppers, Roma tomatoes, and aromatic garlic with a vibrant blend of dried herbs like oregano, thyme, and basil. Sautéed before slow cooking for enhanced flavor, these vegetables simmer to perfection over 6 hours in a Crock Pot, yielding a dish that is both hearty and healthy. Finished with a sprinkle of fresh parsley, this ratatouille can be served as a satisfying vegetarian main with crusty bread or as a versatile side dish alongside your favorite protein. Ideal for meal prep or feeding a crowd, this slow cooker recipe is a time-saving way to enjoy the best of Mediterranean-inspired comfort food.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 1 large eggplant
- 2 medium zucchini
- 2 medium yellow squash
- 1 large red bell pepper
- 1 large green bell pepper
- 1 large onion
- 4 medium Roma tomatoes
- 4 cloves garlic
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 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 dry all vegetables thoroughly.
Cut the eggplant into 1-inch cubes and set aside.
Slice the zucchini and yellow squash into thick rounds, about 1/2-inch thick.
Core the red and green bell peppers, remove the seeds and membrane, and cut them into 1-inch pieces.
Peel the onion and cut it into small wedges.
Dice the Roma tomatoes into small chunks.
Mince the garlic cloves finely.
In a large skillet over medium heat, add 2 tablespoons of olive oil. Sauté the eggplant for 4-5 minutes until slightly softened. Transfer the eggplant to the slow cooker.
In the same skillet, add 1 more tablespoon of olive oil and sauté the zucchini, yellow squash, and bell peppers for 5 minutes until slightly tender. Transfer to the slow cooker.
Add the onion, tomatoes, and minced garlic to the slow cooker as well.
Sprinkle the dried oregano, dried thyme, dried basil, crushed red pepper flakes, salt, and black pepper evenly over the vegetables.
Stir everything gently to combine so that the seasonings coat the vegetables evenly.
Cover the slow cooker with the lid and cook on low heat for 6 hours, or until all the vegetables are tender and flavors are well melded.
Once cooking is complete, taste and adjust the seasoning with extra salt or pepper if needed.
Sprinkle fresh parsley over the ratatouille before serving.
Serve warm as a standalone vegetarian dish with crusty bread or as a side dish to your favorite protein.
Nutrition Facts
Calories |
167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 659 mg | 29% | |
| Total Carbohydrate | 23.7 g | 9% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 14.0 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1009 mg | 21% | |
*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.
