• 1 c. vegetable broth
  • 15 oz. tomatoes, crushed canned
  • 1 onion, sliced
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 1 lb. eggplant, trimmed, peeled, cut into cubes
  • 2 zucchini, ends trimmed, halved, thinly sliced
  • 1 squash, crookneck yellow, halved, thinly sliced
  • 1 red bell pepper, cored, thinly sliced
  • Juice and zest of a large lemon
  • Salt and freshly ground black pepper to taste
  • 1 tsp. dried oregano
  • 1/4 c. thinly sliced basil
  • Extra virgin olive oil
  • 6 T. cheese, feta, crumbled, or more

Pin It

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 broth, tomatoes, onion, garlic, eggplant, zucchini, yellow squash, bell pepper, lemon juice and zest, salt and pepper, and oregano, stirring to combine.
  2. Cover. Cook on High for 4 to 6 hours or on Low for 6 to 8 hours.
  3. Remove Bay Leaf before serving!

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!



Crock Pot Ratatouille - Nutrition

Share and Enjoy:
  • Print
  • Google Bookmarks
  • Twitter
  • Facebook
  • Digg
  • StumbleUpon
  • del.icio.us
  • Yahoo! Buzz
  • Add to favorites