Slow Cooker Ratatouille with Sausage recipe

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Ingredients

3 (4 ounce) links mild Italian sausage
2 zucchini, sliced 1/4-inch thick
2 yellow summer squash, sliced 1/4-inch thick
1 medium eggplant, sliced 1/4-inch thick
1 medium onion, chopped
1 yellow bell pepper, chopped
¼ cup olive oil
¼ cup herbes de Provence
2 teaspoons salt, or to taste
½ teaspoon ground black pepper, or to taste
1 (28 ounce) can crushed tomatoes
¼ cup grated Parmesan cheese, or to taste

Nutrition Info

319 calories
carbohydrate: 20.2 g
cholesterol: 25.1 mg
fat: 21.5 g
fiber: 5.8 g
protein: 12.2 g
saturatedFat: 5.6 g
servingSize: -
sodium: 1607 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place sausage links in a nonstick skillet over medium heat, cook until browned, 3 to 4 minutes per side. Cool briefly and slice into rounds.

  2. Combine zucchini, summer squash, eggplant, onion, and bell pepper in a large bowl. Add oil, herbes de Provence, salt, and pepper, toss to coat vegetables.

  3. Place 1/3 of the vegetables in a slow cooker, layer 1/3 of the sausage and 1/3 of the crushed tomatoes on top. Repeat layers.

  4. Cover and cook on Low, about 8 hours. Sprinkle with Parmesan cheese to serve.

Recipe Yield

6 servings

Recipe Note

I made up this slow cooker ratatouille recipe when I had bought too many squash! I served it in soup bowls over noodles. My kids loved the Parmesan cheese on top. It would be great with a side of garlic bread and a salad, too! I'm not sure if it's done the way the French would do it, but it sure is tasty! It's more like a very chunky tomato sauce, and it's great over ride or wide noodles. The wide noodles catch the sauce better than spaghetti would.

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