Crockpot Ratatouille

Name: Crockpot Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 each onions sliced; 1 each eggplant sliced; 4 each zucchini sliced; 2 each garlic cloves minced; 2 each sweet red bell peppers green, seeded & cut in thin strips; 6 each tomatoes cut in 1/2 inch wedges; 1 teaspoon basil; 2 teaspoons salt; 1/4 teaspoon black pepper; 2 tablespoons parsley leaves chopped; 1/4 cup olive oil

Eats Now Editorial Team · 296 kcal · Vegetarian

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Crockpot Ratatouille – a delicious recipe with onions, zucchini, garlic, sweet red bell peppers, tomatoes, basil. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

2 each onions sliced
1 each eggplant sliced
4 each zucchini sliced
2 each garlic cloves minced
2 each sweet red bell peppers green, seeded & cut in thin strips
6 each tomatoes cut in 1/2 inch wedges
1 teaspoon basil
2 teaspoons salt
1/4 teaspoon black pepper
2 tablespoons parsley leaves chopped
1/4 cup olive oil

1
Layer half the vegetables in the crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes.
2
Repeat.
3
Sprinkle basil, salt, pepper, and parsley over top.
4
Drizzle with olive oil.
5
Cover and cook on low 7 to 9 hours.
6
Cool and chop coarsely.

296

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 each onions sliced, 1 each eggplant sliced, 4 each zucchini sliced, 2 each garlic cloves minced, and more.

Yes, Crockpot Ratatouille falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
296 kcal
Category
Vegetarian

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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