Ratatouille is a classic dish from the south of France that’s as colorful and satisfying as a warm family hug. Full of fresh summer vegetables, it’s a feast for the eyes and the palate. Slow-cooking ratatouille brings out the natural sweetness of the vegetables and makes their flavors sing in harmony—like a choir of your favorite songs! If you’ve got a garden bursting with produce or just want a healthy, comforting meal that the whole family will love, my slow cooker ratatouille is the ticket.
This hearty vegetable stew is splendid on its own, but you can also pair it with a side of crusty whole-grain bread to soak up the juices. For a heartier meal, serve it over a bed of warm couscous or creamy polenta – these sides make it even more comforting when the autumn chill hits the air. And for those who enjoy a bit of protein, a sprinkle of grated Parmesan cheese or a few dollops of goat cheese on top would be delightful, or even some grilled chicken or fish on the side.
Slow Cooker Ratatouille
Servings: 6
Ingredients
– 1 medium eggplant, cut into 1/2-inch cubes
– 2 zucchini, sliced into 1/4-inch rounds
– 2 yellow squash, sliced into 1/4-inch rounds
– 1 large bell pepper (any color), diced
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 cups crushed tomatoes (fresh or canned)
– 2 tablespoons tomato paste
– 1/4 cup fresh basil, chopped
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 2 tablespoons olive oil
Directions
Banana bread in a jar
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