4.1 from 147 votes
Slow Cooker Ratatouille
Slow Cooker Ratatouille combines eggplant, summer squash, bell pepper, grape tomatoes, onion, and garlic with tomato paste and herbs in a slow cooker. Coconut oil or ghee gently cooks the vegetables over several hours until tender but not mushy. Fresh basil stirred in at the end adds bright herbal notes. This vegetable stew can be served warm or cold as a side or main dish over grains.
Prep Time
20 mins
Cook Time
4 hrs
Servings:
8
Calories:
127 kcal
Course:
Lunch
Cuisine:
American
Ingredients
- 2 Tablespoons coconut oil or ghee
- 1 onion chopped, large
- 6 cloves garlic minced
- 1 eggplant chopped, large
- 1 bell pepper chopped, orange
- 4 summer squash or zucchini squash
- 1 cup grape tomatoes chopped
- 2 Tablespoons tomato paste
- 1 teaspoon oregano dried
- 1 teaspoon black pepper ground
- 1/2-1 teaspoon salt sea salt
- 1/4 teaspoon crushed red pepper optional
- 1 cup basil chopped, fresh
Instructions
- Add all ingredients except basil into a large slow-cooker, cover and cook. Cook for 3-4 hours on high or 5-6 hours on low). The ratatouille is ready when the vegetables have softened, but aren't mushy. If you're worried about the ratatouille being too watery, remove the slow cooker lid and cook on high for the last hour. Just before serving, gently stir in fresh basil. Serve warm or cold as a side or over a whole grain like quinoa or rice as a main entree.
Cup of Yum
Nutrition Information
Serving
1/8th of recipe
Calories
127kcal
(6%)
Carbohydrates
23g
(8%)
Protein
5g
(10%)
Fat
5g
(8%)
Fiber
10g
(40%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 127
% Daily Value*
| Serving | 1/8th of recipe | |
| Calories | 127kcal | 6% |
| Carbohydrates | 23g | 8% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Fiber | 10g | 40% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.