Slow Cooker Ratatouille

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A slow cooker version of a summer favorite.  Using the slow cooker helps to preserve all the natural flavors and nutrients of these fresh summer vegetables.  Recipe based on a post by [email protected] (Sam Waring).
  • PrepN/A |
  • TotalN/A |
  • Serves 4


    • 2 large onions, sliced
    • 1 large eggplant, sliced
    • 4 small zucchini, sliced
    • 2 garlic cloves, minced
    • 2 bell pepper, green, seeded and julienned
    • 6 large tomato, cut in 1/2? wedges
    • 1 tablespoon chopped basil
    • 2 teaspoon salt
    • 1/4 teaspoon pepper
    • 2 tablespoons flat-leaf parsley, chopped
    • 1/4 cup olive oil


Layer half the vegetables in the crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes. Repeat. Sprinkle basil, salt, pepper, and parsley over top. Drizzle with olive oil. Cover and cook on low 7-9 hours. Cool and chop coarsely.

per Ellen Cleary

Posted By [email protected] (Sam Waring) On or
Recipes From - The Gourmet Food And Cooking Resource