Slow Cooker Ratatouille
A vibrant and healthy medley of seasonal vegetables cooked to perfection in a slow cooker, perfect for any occasion.
Ingredients
Vegetables
- 2 medium zucchinis, diced
- 1 medium eggplant, diced Can be substituted with mushrooms or additional zucchini.
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 medium tomatoes, diced Fresh tomatoes recommended.
Liquids and Spices
- 1 cup vegetable broth Use low-sodium if necessary.
- 2 teaspoons dried basil Can substitute with fresh herbs.
- 1 teaspoon dried oregano Can substitute with fresh herbs.
- to taste Salt and pepper Adjust according to personal preference.
Instructions
Preparation
- Begin by washing and dicing all vegetables.
- Place the diced zucchinis, eggplant, bell peppers, onion, garlic, and tomatoes in the slow cooker.
- Pour in the vegetable broth and add the dried basil, oregano, salt, and pepper. Stir everything together.
Cooking
- Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
- Stir occasionally if possible to help evenly distribute the flavors.
- Check for doneness; vegetables should be softened and flavorful.
Serving
- Scoop generous servings into bowls and enjoy while warm.
- Consider topping with fresh herbs or a sprinkle of parmesan cheese just before serving.
Notes
To enhance flavor, sauté onion and garlic before adding to the slow cooker. Add a splash of balsamic vinegar at the end for a tangy finish.