• 1 c. Vegetable Broth
  • 15 oz. Crushed Tomatoes
  • 1 Large Onion, chopped
  • 1 T. Minced Garlic
  • 1 Bay Leaf
  • 1 lb. Eggplant, peeled & cubed
  • 2 Zucchini, cut into half-moons
  • 1 Yellow Squash, cut into half-moons
  • 1 Large Red Bell Pepper, seeded and chopped
  • 1 Large Green Bell Pepper, seeded and chopped
  • 1/2 tsp. Red Pepper Flakes, optional
  • Juice of 1/2 Lemon
  • Salt & Pepper, to taste
  • 1 tsp. Dried Oregano
  • 1 tsp. Dried Basil
  • 1 tsp. Sugar
  • 1/4 c. Extra Virgin Olive Oil
  • 1/2 c. Feta Cheese, crumbled

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Slow Cooker Ratatouille is a lovely recipe that you can make from your very own garden in the summertime! Made with beautiful vegetables!

  1. Combine all ingredients except feta cheese in a 5-6 Quart Slow Cooker. Stir well to combine, ensuring all veggies get covered in seasonings.
  2. Cover. Cook on LOW for 7 to 8 hours.
  3. Remove lid and stir ratatouille.  Sprinkle feta cheese over top and cover & cook on LOW for 15 more minutes to allow cheese to softened.
  4. Remove Bay Leaf and serve with crusty French bread or

Serve garnished with basil, a drizzle of olive oil, and feta.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Crock Pot Ratatouille - Nutrition

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