Crockpot Summer Ratatouille

Crockpot Summer Ratatouille

A vibrant and hearty vegetable stew that captures the essence of summer, perfect for a slow-cooked meal.

Servings: 6 | Cook Time: 240 minutes

Prep Time: 15 minutes | Total Time: 255 minutes

Ingredients

• 1 large eggplant, diced
• 2 zucchinis, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cups cherry tomatoes, halved
• 1/4 cup olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/4 teaspoon black pepper
• Salt to taste

Instructions

1. Prepare Vegetables: Dice the eggplant, slice the zucchinis, and chop the bell peppers and onion.
2. Combine Ingredients: Add all vegetables to the slow cooker along with garlic and cherry tomatoes.
3. Season: Drizzle olive oil over the vegetables and sprinkle with thyme, oregano, black pepper, and salt.
4. Cook: Cover and cook on low for 4 hours or until vegetables are tender.
5. Stir Occasionally: Stir the mixture every hour to ensure even cooking.
6. Serve: Adjust seasoning if necessary and serve warm.

Tips

• Cut vegetables into uniform sizes for even cooking.
• For a richer flavor, sauté onions and garlic before adding them to the slow cooker.
• Serve with crusty bread or over cooked quinoa for a complete meal.

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