Slow-Cooked Ratatouille Recipe
A classic French vegetable stew, slow-cooked to perfection. Easy, flavorful, and fancy enough to impress—without actually lifting a finger.
Ingredients
- 2 tbsp olive oil
- 1 small eggplant diced
- 1 zucchini sliced
- 1 yellow squash sliced
- 1 red bell pepper chopped
- 1 small onion diced
- 3 cloves garlic minced
- 1 can 15 oz diced tomatoes
- 1 cup tomato sauce
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp thyme
- ¼ tsp red pepper flakes optional
- 2 tbsp fresh parsley chopped
Instructions
- Add olive oil to the slow cooker. Toss in eggplant, zucchini, squash, bell pepper, onion, and garlic.
- Pour in diced tomatoes and tomato sauce. Stir in salt, black pepper, basil, oregano, thyme, and red pepper flakes.
- Cover and cook on low for 6 hours. Let the slow cooker work its magic while you do anything but cook.
- Stir gently, taste, and adjust seasoning if needed. Sprinkle fresh parsley on top.
- Serve hot over rice, pasta, or with crusty bread.
Notes
Nutritional Information (Per Serving)
- Calories: 180
- Total Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 4g
Vitamins & Minerals (Per Serving)
- Vitamin A: 35%
- Vitamin C: 50%
- Iron: 15%
- Potassium: 20%
- Folate: 18%
Tips for the Best Ratatouille
- Use fire-roasted tomatoes for extra depth of flavor.
- Stir in a splash of balsamic vinegar at the end for a tangy kick.
- If you want a thicker stew, remove the lid for the last 30 minutes.