Slow Cooker Ratatouille

A delightful French-inspired vegetarian dish that combines the rich flavors of eggplant, zucchini, and tomatoes with the aromatic touch of herbs. Perfectly cooked in a slow cooker to enhance and blend the flavors, allowing you to savor a comforting meal with minimal effort.

Prep time: 15 minutes
Cook time: 7 hours
Serves: 6

Ingredients

1 large eggplant, cubed

2 zucchinis, sliced

1 red bell pepper, chopped

1 yellow bell pepper, chopped

4 large tomatoes, chopped

1 large onion, sliced

4 cloves garlic, minced

1/4 cup olive oil

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

1/4 cup fresh basil, chopped

Instructions

1. Prepare the vegetables: cube the eggplant, slice the zucchinis, chop the bell peppers, tomatoes, and onion, and mince the garlic.

2. In a large bowl, combine the eggplant, zucchinis, bell peppers, tomatoes, onion, and garlic.

3. Drizzle olive oil over the vegetables and sprinkle with thyme, oregano, salt, and black pepper. Toss everything together to coat the vegetables evenly.

4. Place the vegetable mixture into a slow cooker.

5. Set the slow cooker to low and cook for 6-7 hours, or until the vegetables are tender and flavors meld together.

6. Before serving, stir in the fresh basil for an added burst of flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a microwave or on the stove over low heat until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.