Slow Cooker Italian Style 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 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

SLOW-COOKER RATATOUILLE (CROCK POT /SLOW COOKER)



Slow-Cooker Ratatouille (Crock Pot /Slow Cooker) image

Make and share this Slow-Cooker Ratatouille (Crock Pot /Slow Cooker) recipe from Food.com.

Provided by spurfer

Categories     Vegetable

Time 7h30m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 18

1 tablespoon olive oil
1 large onion, chopped
6 large garlic cloves, minced
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 medium eggplant, cubed
2 cups mushrooms, thickly sliced
4 tomatoes, cubed
1 cup low-sodium tomato puree
1/4 cup dry red wine or 1/4 cup wine vinegar
1 tablespoon lemon juice
2 teaspoons dried thyme
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons fresh basil, minced
1/4 cup fresh parsley, chopped

Steps:

  • turn slow cooker on high for 2 minutes.
  • pour oil into slow cooker and add all ingredients EXCEPT parsley and basil. cover.cook on high 2 hours, then low 4-5 hours.
  • stir in fresh basil. sprinkle with parsley. serve.

Nutrition Facts : Calories 106.9, Fat 3, SaturatedFat 0.5, Sodium 210.8, Carbohydrate 17.9, Fiber 6.3, Sugar 8.1, Protein 3.7

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

SOUTHERN ITALIAN RATATOUILLE



Southern Italian Ratatouille image

This was adopted from the Recipezaar account. After having made this recipe I have made several changes to better suit my tastes.

Provided by Sarah

Categories     Stew

Time 5h20m

Yield 6 serving(s)

Number Of Ingredients 11

3 1/2 tablespoons extra virgin olive oil
1/2 cup leek, white part only, thinly sliced
salt, to taste
fresh ground pepper, to taste
1 tablespoon garlic, minced
1 tablespoon fresh thyme, finely chopped
1/4 cup red bell pepper (1/4 inch dice)
2 green zucchini, diced (1/4 inch dice)
2 (400 g) cans chopped tomatoes
1 (150 g) packet Baby Spinach
100 g black olives, sliced

Steps:

  • Heat oil in frying pan add leek and garlic and cook until softened. 5 to 10 minutes.
  • Add thyme, red peppers, zucchini and tomatoes to slow cooker and cook on low for 5 hours.
  • Stir though spinach one handful at a time until wilted.
  • Add olives, and leave to heat through 20 minutes.
  • Serve!

Nutrition Facts : Calories 137.6, Fat 10.2, SaturatedFat 1.4, Sodium 180.3, Carbohydrate 11.3, Fiber 3.7, Sugar 5.3, Protein 3.1

SLOW COOKER RATATOUILLE



Slow Cooker Ratatouille image

Make and share this Slow Cooker Ratatouille recipe from Food.com.

Provided by gailanng

Categories     Vegetable

Time 24m

Yield 10-12 serving(s)

Number Of Ingredients 12

6 tablespoons extra-virgin olive oil, divided
2 eggplants, cut into 1-inch chunks (2 pounds)
3 zucchini, cut into 1-inch chunks (1 1/2 pounds)
2 onions, halved and sliced 1/4 inch thick
2 red bell peppers, stemmed, seeded, and cut into 1/2-inch pieces
2 garlic cloves, minced
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/4 cup all-purpose flour
1 (28 ounce) can diced tomatoes, drained, juice reserved
1/4 cup chopped fresh basil or 1/4 cup parsley
salt and pepper
grated parmesan asiago cheese, for serving

Steps:

  • Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Brown half of eggplant lightly on all sides, 5 to 7 minutes; transfer to slow cooker. Repeat with 1 tablespoon more oil and remaining eggplant.
  • Transfer to slow cooker. Working in two batches, repeat sauté with 2 tablespoons more oil and zucchini; transfer each batch to slow cooker.
  • Heat remaining 2 tablespoons oil in skillet over medium-high heat until shimmering. Add onions, bell peppers, garlic, and thyme and cook until vegetables are softened and lightly browned, 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in reserved tomato juice, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
  • Stir tomatoes into slow cooker. Cover and cook until vegetables are tender, 4 to 6 hours on low. Stir in basil, season with salt and pepper to taste, and serve with Parmesan. (This dish does not hold well on warm setting.).

Nutrition Facts : Calories 146.7, Fat 8.8, SaturatedFat 1.2, Sodium 12.7, Carbohydrate 16.3, Fiber 5.7, Sugar 7.7, Protein 3.2

AIR-FRIED RATATOUILLE, ITALIAN-STYLE



Air-Fried Ratatouille, Italian-Style image

Traditional ratatouille vegetables, such as zucchini, are mixed with Italian herbs then air-fried to create a quick and easy side dish that is nutritious and delicious. Using an air fryer keeps the vegetables from getting soggy without using too much oil. You will need the baking accessory or an adaptable baking dish to use inside the air fryer basket.

Provided by Buckwheat Queen

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 55m

Yield 4

Number Of Ingredients 14

½ small eggplant, cut into cubes
1 zucchini, cut into cubes
1 medium tomato, cut into cubes
½ large yellow bell pepper, cut into cubes
½ large red bell pepper, cut into cubes
½ onion, cut into cubes
1 fresh cayenne pepper, diced
5 sprigs fresh basil, stemmed and chopped
2 sprigs fresh oregano, stemmed and chopped
1 clove garlic, crushed
salt and ground black pepper to taste
1 tablespoon olive oil
1 tablespoon white wine
1 teaspoon vinegar

Steps:

  • Preheat an air fryer to 400 degrees F (200 degrees C).
  • Place eggplant, zucchini, tomato, bell peppers, and onion in a bowl. Add cayenne pepper, basil, oregano, garlic, salt, and pepper. Mix well to distribute everything evenly. Drizzle in oil, wine, and vinegar, mixing to coat all the vegetables.
  • Pour vegetable mixture into a baking dish and insert into the basket of the air fryer. Cook for 8 minutes. Stir; cook for another 8 minutes. Stir again and continue cooking until tender, stirring every 5 minutes, 10 to 15 minutes more. Turn off air fryer, leaving dish inside. Let rest for 5 minutes before serving.

Nutrition Facts : Calories 79.4 calories, Carbohydrate 10.2 g, Fat 3.8 g, Fiber 3.3 g, Protein 2.1 g, SaturatedFat 0.5 g, Sodium 47.6 mg, Sugar 5 g

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

SLOW-COOKER ITALIAN-STYLE RATATOUILLE



Slow-Cooker Italian-Style Ratatouille image

You'll love the way the smells come together for this traditional comfort food, which can be eaten either as a stew on its own with garlic knots on the side or served over whole wheat pasta (and still with garlic knots on the side).

Provided by Joseph A.

Categories     European

Time 9h

Yield 1 batch, 8 serving(s)

Number Of Ingredients 11

1 lb eggplant (peeled and cut into 1-inch chunks)
1/2 lb zucchini (unpeeled and cut into 1-inch chunks)
1/2 lb yellow squash (unpeeled and cut into 1-inch chunks)
1 (28 ounce) can crushed tomatoes with basil
1 quart broth (either chicken, beef, or veggie)
1 tablespoon fresh minced garlic (more to taste, esp. if you're like me and love garlic)
1/4 cup dry red wine (such as Merlot or Chianti or Tequila for the Tex-Mex variant) (optional)
1/2 cup chopped fresh mixed Italian herbs (I just use a whole tube of organic Gourmet Garden brand fresh Italian herb paste)
1 lb pre-cooked Italian sausage (cut into slices) (optional)
1 cup diced bell pepper
1 cup diced onion

Steps:

  • 1) Place all ingredients in a 6-quart slow-cooker.
  • 2) Cook on low for 8 hours. Can be served as is or over pasta along with garlic knots on the side.
  • Note: If serving over pasta then instead of the broth use another 28-oz. can of crushed tomatoes with basil. The broth is for if you're looking to make something more along the lines of a hearty soup/stew. Also the weights for the eggplant, zucchini, and yellow squash are all approximate. If your eggplant and squashes are larger or smaller than that don't worry -- esp. if they happen to be larger. The larger the better IMHO as long as you have room in the slow-cooker!
  • Variation: Tex-Mex ratatouille.
  • Use two 28-oz. cans of fire-roasted crushed tomatoes instead and throw in the juice of 2 limes (or 8 packets of unsweetened TrueLime), 6 packets of mild taco seasoning, 1 bunch of fresh cilantro (chopped) instead of the Italian herbs (or 1 tube of Gourmet Garden fresh cilantro herb paste if you're lazy like me and don't like to do a lot of chopping LOL), and about 1 - 2 lbs. of cooked ground beef (or 2 packages of Gardein crumbles if looking to make a vegetarian version). This variation can be served either over rice or used as a filling for tacos or burritos.

Nutrition Facts : Calories 39.3, Fat 0.5, SaturatedFat 0.2, Cholesterol 0.2, Sodium 312.2, Carbohydrate 8.2, Fiber 3.1, Sugar 4.1, Protein 1.9

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From theslowroasteditalian.com


SLOW COOKER BEEF BRISKET + VIDEO - THE SLOW ROASTED ITALIAN
2019-12-13 Instructions. Preheat oven to 425°F. Line a large baking sheet with sides/jelly roll pan with parchment paper or foil for easy cleanup. Set aside. Spray 6 quart (or larger) slow cooker with non-stick cooking spray. Trim brisket of excess fat and rinse and pat dry.
From theslowroasteditalian.com


SLOW COOKER SAUSAGE AND RAVIOLI - THE SLOW ROASTED ITALIAN
2017-11-11 Instructions. Add sausage, ravioli, diced tomatoes, tomato sauce, and basil to the slow cooker. Set slow cooker to LOW for 4 hours, or until sausage is fully cooked. Salt to taste. Remove from slow cooker and serve with a garnish of Parmesan cheese. Enjoy!
From theslowroasteditalian.com


SLOW COOKER RATATOUILLE RECIPE - A CRAFTY SPOONFUL
2013-09-27 And if you have any other eggplant recipes to suggest please send them my way! I’ll be needing them. Slow Cooker Ratatouille Recipe. 1 medium eggplant; 2 zucchini; 1 onion; 1-2 cloves garlic, minced; 2 tomatoes; 1/4 cup pesto; salt and pepper to taste; Dice up the eggplant, zucchini, onion and tomatoes. Add onion and garlic to a pan and saute ...
From acraftyspoonful.com


SLOW COOKER CHICKEN RATATOUILLE - THE MIDNIGHT BAKER
Here’s a meat version of the famous vegetarian stew. Your slow cooker does all the work and keeps your kitchen cool. Prep Time 10 mins. Cook Time 6 hrs. Total Time 6 hrs 10 mins. Course: Chicken. Cuisine: American. Keyword: chicken recipe, Ratatouille. Servings: 4 -6.
From bakeatmidnite.com


23 BEST ITALIAN SLOW COOKER RECIPES - INSANELY GOOD
2022-06-09 Then, when it’s cooked, you’ll mix it with Parmesan cheese. 21. Skinny Slow Cooker Chicken Puttanesca. Between the tomatoes, garlic, olives, capers, anchovies, and red pepper flakes, this dish packs quite a punch. It’s acidic and salty, but not too much, and I love how the anchovies just melt into the sauce.
From insanelygoodrecipes.com


EASY SLOW-COOKER POTATO RATATOUILLE | ONE INGREDIENT CHEF
2017-08-01 Step Two. Pour one cup of the pasta sauce into the bottom of your slow cooker, then (the hardest part) overlap the veggies and potatoes in a circular pattern around the edges (and fill in the middle) until you’ve used them all. Stop after each row and add a dash of salt, pepper, and minced garlic. Note: you may not want to use full slices of ...
From oneingredientchef.com


SLOW-COOKER RATATOUILLE - ELLIE KRIEGER
Whisk together the oil, tomato paste, the remaining 1/2 teaspoon of salt and the black pepper in a medium bowl until incorporated. Combine the drained/rinsed eggplant, tomatoes, zucchini and/or squash, bell pepper, onion, garlic and thyme in your slow-cooker. Add the oil-tomato paste mixture and stir to incorporate. Add the bay leaf.
From elliekrieger.com


SLOW-COOKED RATATOUILLE SOUP RECIPE - MY EDIBLE FOOD
2021-12-08 Slow Cooker Italian Bean Soup Recipe. March 12, 2022. Vegan Recipes Slow Cooker Spiced Indian Chickpea Soup. March 12, 2022. Vegan Recipes Instant Pot Vegetable Barley Soup Recipe. March 10, 2022. Vegetarian Recipes. Vegetarians Instant Pot Chinese Rice Zongzi Recipe. June 14, 2022. Vegetarians Instant Pot Egg Fried Rice Recipe. June 12, …
From myediblefood.com


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Top Asked Questions

What do you put Ratatouille in a slow cooker?
This slow cooker ratatouille is easy and flavorful! You can also add green bell peppers or mushrooms if desired. Combine zucchini, eggplant, onions, tomatoes, bell peppers, garlic, vegetable broth, olive oil, salt, pepper, thyme, and oregano together in a slow cooker.
Is Ratatouille for the poor?
Today, it became so popular around the world and although it is relatively cheap to make, it’s hardly for the poor. The traditional ratatouille recipe is made of eggplant, zucchini, tomato, onion, garlic, seasoning, bell peppers, basil, and thyme.
What is Ratatouille made of?
The traditional ratatouille recipe is made of eggplant, zucchini, tomato, onion, garlic, seasoning, bell peppers, basil, and thyme. But due to its current popularity, there are now so many versions of it.
How to Cook Pasta Sauce in a slow cooker?
Pour one cup of the pasta sauce into the bottom of your slow cooker, then overlap the veggies in a circular pattern around the edges (i.e. potato, followed by sweet potato, followed by zucchini, bell peppers and onion, and repeat) until you’ve used them all. After each row add a dash of salt, pepper, and a bit of the minced garlic.

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