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**Slow Cooker Ratatouille

Slow Cooker Ratatouille

  • Cooking Time:

    4 - 6 on High or 6 - 8 on Low
  • Servings:



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

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!



Crock Pot Ratatouille - Nutrition

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Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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