Ratatouille in the Slow Cooker recipe

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Ingredients

6 medium zucchini, halved lengthwise and sliced
2 medium eggplants, cut into 2-inch pieces
4 yellow onions, chopped
4 medium tomatoes, chopped
3 red bell pepper, chopped
4 cloves garlic, minced
½ cup vegetable broth
¼ cup olive oil
2 teaspoons salt
2 teaspoons ground black pepper
½ teaspoon dried thyme
½ teaspoon dried oregano

Nutrition Info

256.5 calories
carbohydrate: 39.6 g
cholesterol: : -
fat: 10.3 g
fiber: 13.5 g
protein: 7.5 g
saturatedFat: 1.5 g
servingSize: -
sodium: 850.2 mg
sugar: 18.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine zucchini, eggplant, onions, tomatoes, bell peppers, garlic, vegetable broth, olive oil, salt, pepper, thyme, and oregano together in a slow cooker. Cover.

  2. Cook on High heat until vegetables are tender and cooked down, about 4 hours, or on Low heat for about 8 hours.

Recipe Yield

6 servings

Recipe Note

This slow cooker ratatouille is easy and flavorful! You can also add green bell peppers or mushrooms if desired.

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