Best Slow Cooker Ratatouille Recipes

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SLOW-COOKER RATATOUILLE



Slow-Cooker Ratatouille image

Not only does this classic recipe make a phenomenal side dish, you can also serve it with sliced French bread for a warm and easy appetizer. Try it in the summer with your garden-fresh vegetables. -Jolene Walters, North Miami, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 3h20m

Yield 10 servings.

Number Of Ingredients 13

1 large eggplant, peeled and cut into 1-inch cubes
2 teaspoons salt, divided
3 medium tomatoes, chopped
3 medium zucchini, halved lengthwise and sliced
2 medium onions, chopped
1 large green pepper, chopped
1 large sweet yellow pepper, chopped
1 can (6 ounces) pitted ripe olives, drained and chopped
1 can (6 ounces) tomato paste
1/2 cup minced fresh basil
2 garlic cloves, minced
1/2 teaspoon pepper
2 tablespoons olive oil

Steps:

  • Place eggplant in a colander over a plate; sprinkle with 1 teaspoon salt and toss. Let stand for 30 minutes. Rinse and drain well. Transfer to a 5-qt. slow cooker coated with cooking spray., Stir in the tomatoes, zucchini, onions, green and yellow peppers, olives, tomato paste, basil, garlic, pepper and remaining salt. Drizzle with oil. Cover and cook on high until vegetables are tender, 3-4 hours.

Nutrition Facts : Calories 116 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 468mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 6g fiber), Protein 3g protein. Diabetic exchanges

RATATOUILLE IN THE CROCK POT



Ratatouille in the Crock Pot image

Hello Vegetarians...here's a crock pot recipe for you. I love ratatouille because it's so versatile and can be used to make a killer pizza, great on pasta or as part of a casserole with chicken and cheese, or how about ratatouille lasagna? I guess I'd better stop brainstorming and write down these recipes to post too!

Provided by Geema

Categories     Stew

Time 9h30m

Yield 8 serving(s)

Number Of Ingredients 15

2 large onions, cut in half and sliced
1 large eggplant, sliced, cut in 2 inch pieces
4 small zucchini, sliced
2 garlic cloves, minced
2 large green bell peppers, de-seeded and cut into thin strips
2 large tomatoes, cut into 1/2 inch wedges
1 (6 ounce) can tomato paste
1 teaspoon dried basil
1/2 teaspoon oregano
1 teaspoon sugar
2 teaspoons salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley, chopped
1/4 cup olive oil
red pepper flakes, to spice it up

Steps:

  • Layer half the vegetables in a large crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes.
  • Next sprinkle half the basil, oregano, sugar, parsley, salt and pepper on the veggies.
  • Dot with half of the tomato paste.
  • Repeat layering process with remaining vegetables, spices and tomato paste.
  • Drizzle with olive oil.
  • Cover and cook on LOW for 7 to 9 hours.
  • Place in serving bowl and sprinkle with freshly grated Parmesan cheese.
  • Refrigerate to store.
  • May freeze up to 6 weeks.

SLOW-COOKED RATATOUILLE



Slow-Cooked Ratatouille image

I get my son to eat eggplant by cooking low and slow on this classic French veggie dish. A side of rice and garlic cheese bread also help. -Diane Goedde, Red Lodge, Montana

Provided by Taste of Home

Categories     Side Dishes

Time 5h25m

Yield 10 servings.

Number Of Ingredients 13

1 medium eggplant, peeled and cut into 1-inch cubes
1 tablespoon plus 1 teaspoon salt, divided
2 medium onions, halved and thinly sliced
4 medium tomatoes, chopped
3 medium zucchini, cut into 3/4-inch slices
2 celery ribs, chopped
3 tablespoons olive oil
2 teaspoons dried basil or 2 tablespoons minced fresh basil
4 garlic cloves, minced
1/2 teaspoon pepper
1 can (6 ounces) tomato paste
1 can (2-1/4 ounces) sliced ripe olives, drained
1/3 cup coarsely chopped fresh basil

Steps:

  • Place eggplant in a colander over a plate; sprinkle with 1 tablespoon salt and toss. Let stand 45 minutes. Rinse and drain well; blot dry with paper towels., Place eggplant and remaining vegetables in a 5- or 6-qt. slow cooker. Add oil, dried basil, garlic, pepper and remaining salt; toss to combine., Cook, covered, on low 5-6 hours or until onions are tender. Stir in tomato paste, olives and fresh basil; heat through., Freeze option: Freeze cooled ratatouille in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.

Nutrition Facts : Calories 102 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 380mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

SLOW COOKER RATATOUILLE



Slow cooker ratatouille image

Make up a batch of this slow-cooked ratatouille and freeze for easy midweek meals when you're busy. Packed with nutrients, it also delivers four of your 5-a-day

Provided by Liberty Mendez

Categories     Dinner, Main course, Supper

Time 6h30m

Number Of Ingredients 14

2 tbsp olive oil
1 red onion , sliced
2 garlic cloves
2 large aubergines , cut into 1.5cm pieces
3 courgettes , halved and cut into 2cm pieces
3 mixed peppers , cut into 2cm pieces
1 tbsp tomato purée
6 large ripe tomatoes , roughly chopped
small bunch of basil , roughly chopped, plus a few extra leaves to serve
few thyme sprigs
400g can plum tomatoes
1 tbsp red wine vinegar
1 tsp brown sugar
sourdough , to serve (optional)

Steps:

  • Heat the oil in a large frying pan and fry the onion for 8 mins until translucent. Add the garlic and fry for 1 min. Turn the heat to medium-high, add the aubergines and fry for 5 mins until golden. Stir in the courgettes and peppers and fry for 5 mins more until slightly soft. Add the tomato purée, fresh tomatoes, herbs, canned tomatoes, vinegar, sugar and 1 tsp salt and bring to the boil.
  • Transfer to the slow cooker and cook on low for 5-6 hours or until everything is soft and the sauce has thickened. Season, scatter over some extra basil, and serve with sourdough, if you like.

Nutrition Facts : Calories 162 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 16 grams sugar, Fiber 11 grams fiber, Protein 6 grams protein, Sodium 0.8 milligram of sodium

RATATOUILLE IN THE SLOW COOKER



Ratatouille in the Slow Cooker image

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

Provided by charlottedab

Categories     World Cuisine Recipes     European     French

Time 4h15m

Yield 6

Number Of Ingredients 12

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

Steps:

  • Combine zucchini, eggplant, onions, tomatoes, bell peppers, garlic, vegetable broth, olive oil, salt, pepper, thyme, and oregano together in a slow cooker. Cover.
  • Cook on High heat until vegetables are tender and cooked down, about 4 hours, or on Low heat for about 8 hours.

Nutrition Facts : Calories 256.5 calories, Carbohydrate 39.6 g, Fat 10.3 g, Fiber 13.5 g, Protein 7.5 g, SaturatedFat 1.5 g, Sodium 850.2 mg, Sugar 18.9 g

RATATOUILLE (CROCK POT)



Ratatouille (Crock Pot) image

Make a whole meal out of the French Vegetarian Classic while it is warm or offer it chilled as a salad course. Serve with a crusty bread and top with feta cheese, if desired. From the Best Slow Cooker Cookbook Ever.

Provided by Bev I Am

Categories     Stew

Time 3h20m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 large eggplant, peeled and cut into 1 inch cubes
salt
2 medium onions, chopped
2 cups chopped fresh tomatoes (about 3 medium)
1 large green bell pepper, cut into 1/2 inch squares
1 large red bell peppers or 1 large yellow bell pepper, cut into 1/2 inch squares
3 medium zucchini, sliced
3 tablespoons olive oil
3 tablespoons dried basil
2 garlic cloves, crushed through a press
1/2 teaspoon fresh ground pepper
1 (6 ounce) can tomato paste
1 (5 1/2 ounce) can pitted ripe olives, drained and chopped coarsely
3 tablespoons chopped fresh basil

Steps:

  • Sprinkle the eggplant with salt; let stand in a colander 1/2- 1 hour to drain.
  • Press out excess moisture.
  • Rinse the eggplant with water and pat dry with paper towels.
  • Place the eggplant in crock pot.
  • Add onions, tomatoes, bell peppers, zucchini, olive oil, basil, garlic, pepper and 1/2 tsp salt.
  • Mix well.
  • Cover and cook on high setting about 3 hours or until the vegetables are tender but still hold their shape.
  • Stir in the tomato paste, olives, and the fresh basil.
  • Serve hot, room temperature or chilled.

THE BEST RATATOUILLE RECIPE BY TASTY



The Best Ratatouille Recipe by Tasty image

Here's what you need: olive oil, onion, garlic, zucchinis, green bell pepper, red bell pepper, tomato sauce, Herbe de provence, salt and pepper

Provided by Camilla Meritan

Categories     Lunch

Yield 4 servings

Number Of Ingredients 9

2 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
5 zucchinis, peeled and sliced
1 green bell pepper, desseded and chopped
1 red bell pepper, desseded and chopped
1 can tomato sauce
Herbe de provence, to taste
salt and pepper, to taste

Steps:

  • Heat oil in a large, heavy-bottomed pot on medium high. Add onions and garlic to the pot and saute until translucent.
  • Add peppers to onions, reduce heat to medium-low with lid on, and cook for 20 minutes (stirring occasionally).
  • Add zucchini and keep cooking with lid on for an additional 20-30 minutes until vegetables are softened.
  • Add seasonings and tomato sauce and cook for an additional 10-15 minutes on low heat.
  • Serve warm.

SLOW-COOKER RATATOUILLE



Slow-Cooker Ratatouille image

Discover a new way to make ratatouille with our Slow-Cooker Ratatouille Recipe. This Slow-Cooker Ratatouille Recipe is sure to be a new family favorite!

Provided by My Food and Family

Categories     Home

Time 4h50m

Yield 9 servings, about 1 cup each

Number Of Ingredients 11

1 eggplant (1 lb.), cut into bite-size pieces
1 each yellow squash and zucchini (8 oz. each), cut into 1/2-inch-thick slices
1 red bell pepper, cut into 1/2-inch-wide strips
1 onion, cut into 1/2-inch-thick slices
1 can (14.5 oz.) fire-roasted diced tomatoes, drained
1 tsp. dried Italian seasoning
1/4 tsp. crushed red pepper
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
3 Tbsp. Italian-style tomato paste
1 Tbsp. HEINZ Red Wine Vinegar
1/3 cup KRAFT Grated Parmesan Cheese

Steps:

  • Combine eggplant, yellow squash, zucchini, bell peppers, onions, tomatoes, Italian seasoning and crushed red pepper in slow cooker sprayed with cooking spray.
  • Whisk dressing, tomato paste and vinegar until blended. Pour over ingredients in slow cooker; stir. Cover with lid.
  • Cook on LOW 4 hours (or on HIGH 2 hours). Uncover; cook on LOW 30 min. to 1 hour or until enough liquid has evaporated to reach desired consistency.
  • Serve topped with cheese.

Nutrition Facts : Calories 80, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 4.5333 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g

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