Best 3 Ratatouille Crock Pot Recipes

Ratatouille is a classic French dish that is typically made with stewed vegetables, olive oil, garlic, herbs, and spices. It is a hearty and flavorful dish that can be served as a main course or a side dish. Ratatouille is traditionally made in a Dutch oven or a large pot over low heat, but it can also be made in a crock pot. Cooking ratatouille in a crock pot is a great way to save time and energy, and it allows the flavors of the vegetables to meld together beautifully. There are many different recipes for ratatouille, so you can easily find one that suits your taste. Whether you are looking for a classic ratatouille recipe or something more creative, you are sure to find the perfect recipe in this article.

Let's cook with our recipes!

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

Ingredients

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.

RATATOUILLE WITH CHICKPEAS -- CROCK-POT

Ratatouille With Chickpeas -- Crock-Pot image

Make and share this Ratatouille With Chickpeas -- Crock-Pot recipe from Food.com.

Provided by Katzen

Categories Peppers

Time 4h15m

Yield 6 , 6 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
4 garlic cloves, minced
6 cups eggplants, cubed (one large)
2 teaspoons basil (dried)
1 teaspoon oregano (dried)
1/2 teaspoon salt
1/2 teaspoon pepper
1 red pepper
1 yellow pepper
2 zucchini
1/3 cup tomato paste
1 (19 ounce) can chickpeas, drained and rinsed
1 (28 ounce) can tomatoes
1/4 cup fresh basil or 1/4 cup fresh parsley, chopped

Steps:

In a large skillet, heat oil over medium heat, cook onion, garlic, eggplant, basil, oregano, salt & pepper, stirring occasionally, until onion is softened, about 10 minutes. Scrape into crockpot.
Halve, core, and seed peppers; cut into 1 inch pieces. Cut zucchini into half lengthwise, cut crosswise into 1 1/2 inch chunks. Add to crockpot.
Add tomato paste, chickpeas, and tomatoes, breaking up tomatoes with a spoon. Cover and cook on low for 4 hours, or until vegetables are tender. Stir in basil / parsley.

Nutrition Facts : Calories 219.5, Fat 4.2, SaturatedFat 0.6, Sodium 593.3, Carbohydrate 40.7, Fiber 10.7, Sugar 10.5, Protein 8.8

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

Ingredients

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.

Tips:

Choose ripe, flavorful vegetables. This will ensure that your ratatouille has the best possible flavor.
Cut the vegetables into uniform pieces. This will help them cook evenly.
Don't overcrowd the slow cooker. If you do, the vegetables will not cook properly.
Cook the ratatouille on low heat for 6-8 hours, or on high heat for 3-4 hours. This will give the vegetables time to soften and develop their flavors.
Season the ratatouille to taste. You may want to add salt, pepper, garlic powder, or other herbs and spices.
Serve the ratatouille hot, warm, or cold. It is delicious on its own, or served over pasta, rice, or quinoa.

Conclusion:

Ratatouille is a delicious and versatile dish that can be enjoyed in many different ways. It is a great way to use up summer vegetables, and it is also a healthy and affordable meal option. Whether you are a beginner cook or a seasoned pro, you are sure to love this easy crock pot ratatouille recipe.