Best Slow Cooker Ratatouille Recipes

SLOW COOKER RATATOUILLE

Steps:

• Heat the oil in a large frying pan and fry the onion for 8 mins until translucent. Add the garlic and fry for 1 min. Turn the heat to medium-high, add the aubergines and fry for 5 mins until golden. Stir in the courgettes and peppers and fry for 5 mins more until slightly soft. Add the tomato purée, fresh tomatoes, herbs, canned tomatoes, vinegar, sugar and 1 tsp salt and bring to the boil.
• Transfer to the slow cooker and cook on low for 5-6 hours or until everything is soft and the sauce has thickened. Season, scatter over some extra basil, and serve with sourdough, if you like.

SLOW-COOKER RATATOUILLE

Steps:

• Place eggplant in a colander over a plate; sprinkle with 1 teaspoon salt and toss. Let stand for 30 minutes. Rinse and drain well. Transfer to a 5-qt. slow cooker coated with cooking spray., Stir in the tomatoes, zucchini, onions, green and yellow peppers, olives, tomato paste, basil, garlic, pepper and remaining salt. Drizzle with oil. Cover and cook on high until vegetables are tender, 3-4 hours.

RATATOUILLE IN THE SLOW COOKER

Steps:

• Combine zucchini, eggplant, onions, tomatoes, bell peppers, garlic, vegetable broth, olive oil, salt, pepper, thyme, and oregano together in a slow cooker. Cover.
• Cook on High heat until vegetables are tender and cooked down, about 4 hours, or on Low heat for about 8 hours.

SLOW COOKER RATATOUILLE WITH SAUSAGE

Steps:

• Place sausage links in a nonstick skillet over medium heat; cook until browned, 3 to 4 minutes per side. Cool briefly and slice into rounds.
• Combine zucchini, summer squash, eggplant, onion, and bell pepper in a large bowl. Add oil, herbes de Provence, salt, and pepper; toss to coat vegetables.
• Place 1/3 of the vegetables in a slow cooker; layer 1/3 of the sausage and 1/3 of the crushed tomatoes on top. Repeat layers.
• Cover and cook on Low, about 8 hours. Sprinkle with Parmesan cheese to serve.

SLOW COOKER RATATOUILLE FROM RED GOLD®

Steps:

• Heat a 10-inch skillet on medium heat. Add a drizzle of oil and when hot, quickly toss in the onions and garlic; cook for 2 minutes. Stir in RED GOLD® Tomato Paste and stir to combine. Place in slow cooker.
• Place skillet back on the heat. Heat oil and then add eggplant, green bell pepper, red bell pepper, zucchini and summer squash. Cook until tender, 10 to 15 minutes. Add to slow cooker.
• Stir in RED GOLD® Crushed Tomatoes, basil and thyme. Set the slow cooker to low and cook about 5 hours.
• Serve as a side dish or entree, sprinkle with parsley. Ratatouille is excellent cold or reheated the next day.

SLOW-COOKER SUMMER VEGETABLE RATATOUILLE SOUP

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix squash, tomatoes, bell pepper, onion, garlic, parsley, salt, pepper and broth.
• Cover; cook on Low heat setting 6 to 8 hours (or on High heat setting 3 to 4 hours).
• Stir in zucchini and eggplant. If cooking on Low, increase heat setting to High. Cover; cook about 30 minutes longer or until zucchini and eggplant are tender. Serve with cheese and basil.

SLOW-COOKER RATATOUILLE BEAN STEW

Steps:

• Soak chickpeas in enough water to cover for at least 8 hours. Drain, discarding water.
• In 3 1/2- to 4-quart slow cooker, mix chickpeas, onion, garlic, broth, mushrooms and salt.
• Cover; cook on Low heat setting 10 to 12 hours.
• Stir zucchini, bell pepper, Italian seasoning and tomatoes into stew. Increase heat setting to High. Cover; cook 30 to 35 minutes longer or until vegetables are tender.

SLOW-COOKER RATATOUILLE

Steps:

• Combine eggplant, yellow squash, zucchini, bell peppers, onions, tomatoes, Italian seasoning and crushed red pepper in slow cooker sprayed with cooking spray.
• Whisk dressing, tomato paste and vinegar until blended. Pour over ingredients in slow cooker; stir. Cover with lid.
• Cook on LOW 4 hours (or on HIGH 2 hours). Uncover; cook on LOW 30 min. to 1 hour or until enough liquid has evaporated to reach desired consistency.
• Serve topped with cheese.

SLOW COOKER RATATOUILLE WITH SAUSAGE RECIPE

Steps:

• Place sausage links in a nonstick skillet over medium heat; cook until browned, 3 to 4 minutes per side. Cool briefly and slice into rounds. Combine zucchini, summer squash, eggplant, onion, and bell pepper in a large bowl. Add oil, herbes de Provence, salt, and pepper; toss to coat vegetables. Place 1/3 of the vegetables in a slow cooker; layer 1/3 of the sausage and 1/3 of the crushed tomatoes on top. Repeat layers. Cover and cook on Low, about 8 hours. Sprinkle with Parmesan cheese to serve.