Ratatouille Crock Pot

Discover the ultimate comfort food with this **Ratatouille Crock Pot** recipe, an effortless take on the classic French vegetable medley. Bursting with vibrant flavors from garden-fresh eggplant, zucchini, bell peppers, and tomatoes, this slow-cooked dish is a wholesome way to celebrate seasonal produce. The vegetables are layered with aromatic garlic, herbs like thyme and oregano, and a touch of rich tomato paste, creating a symphony of warmth and depth without overwhelming effort. After just 20 minutes of prep, the crock pot does all the work, transforming simple ingredients into a tender, flavor-packed masterpiece over 4 hours. Perfect as a vegetarian main course or a versatile side dish, pair it with crusty bread, fluffy rice, or al dente pasta for a satisfying meal. This one-pot wonder is your next go-to recipe for healthy, hearty, and hands-off cooking.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 1 medium eggplant
• 2 medium zucchini
• 1 medium yellow squash
• 1 large red bell pepper
• 1 large green bell pepper
• 1 large onion
• 4 large garlic cloves
• 4 medium tomatoes
• 2 tablespoons tomato paste
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 6 pieces fresh basil leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Wash and dry all the vegetables.

Step 2

Cut the eggplant, zucchini, and yellow squash into 1/2-inch thick slices, then chop into bite-sized pieces.

Step 3

Dice the red and green bell peppers into 1-inch pieces.

Step 4

Slice the onion into thin half-moons.

Step 5

Mince the garlic cloves finely.

Step 6

Chop the tomatoes into small chunks.

Step 7

In the crock pot, add the olive oil, followed by the eggplant, zucchini, yellow squash, bell peppers, and onion layers.

Step 8

Sprinkle the minced garlic evenly over the vegetables.

Step 9

Add the chopped tomatoes on top, then dollop the tomato paste evenly over the mixture.

Step 10

Sprinkle the dried thyme, dried oregano, salt, and black pepper over the vegetables.

Step 11

Mix gently to combine all the ingredients without crushing the vegetables.

Step 12

Place the lid on the crock pot and cook on low for 4 hours or until the vegetables are tender but not mushy.

Step 13

Once cooked, stir in the fresh basil leaves just before serving for a burst of flavor.

Step 14

Serve warm as a standalone dish, or pair it with crusty bread, rice, or pasta as desired.

Nutrition Facts

Serving size	1923.9 grams (1923.9g)

Amount per serving	% Daily Value*
Calories	599

Total Fat 5.00g	6%
Saturated Fat 0.90g	5%
Polyunsaturated Fat 1.20g
Cholesterol 0mg	0%
Sodium 6730mg	293%
Total Carbohydrate 131.00g	48%
Dietary Fiber 35.50g	127%
Total Sugars 80.50g
Protein 21.80g	44%

Vitamin D 0IU	0%
Calcium 293mg	23%
Iron 7mg	41%
Potassium 4512mg	96%

*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.

Source of Calories

Fat: 6.9%

Protein: 13.3%

Carbs: 79.9%