Description
Slow Cooker Ratatouille
Ingredients
2 medium zucchini, diced
1 medium eggplant, diced
1 sweet potato, peeled and diced
1 red bell pepper, diced
1 yellow onion, diced
3 garlic cloves, minced
1 can (14 oz) diced tomatoes (with juice)
1/4 cup tomato paste
1/2 cup vegetable broth
1 tsp dried thyme
1 tsp dried oregano
1 tsp smoked paprika
Salt and pepper to taste
Fresh chives, chopped (for garnish)
Directions
Prep the Veggies:
Dice the zucchini, eggplant, sweet potato, and bell pepper into bite-sized pieces.
Layer in Slow Cooker:
Add all vegetables to the slow cooker. Stir in the diced tomatoes, tomato paste, and vegetable broth.
Season It Up:
Sprinkle in thyme, oregano, smoked paprika, salt, and pepper. Stir well to combine.
Cook Low and Slow:
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the vegetables are tender and flavors are combined.
Garnish & Serve:
Garnish with fresh chopped chives and serve warm. Enjoy as a side dish or over rice, quinoa, or crusty bread!
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 6
Calories: ~160 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, ensure all vegetables are diced uniformly to about 1-inch pieces for even cooking. In your slow cooker, layer the harder vegetables (sweet potato, eggplant) on the bottom, as they take slightly longer to soften. Add the remaining vegetables, then pour in the canned tomatoes with their juice. In a small bowl, whisk the tomato paste with the vegetable broth until smooth before adding it to the pot; this prevents clumps of paste. Stir in all dried herbs and seasonings thoroughly. Place the lid securely and avoid opening it during cooking to maintain heat and moisture. The dish is done when the sweet potato and eggplant are fork-tender.
Serving Suggestions
This versatile ratatouille is a complete meal on its own but can be elevated with simple pairings. Serve it over a bed of fluffy quinoa, brown rice, or creamy polenta to soak up the flavorful sauce. For a heartier option, top with a sprinkle of vegan feta or nutritional yeast. It also makes an excellent filling for wraps or a topping for baked potatoes. Don’t forget a slice of crusty, toasted bread to accompany it.
How-to Summary
Dice all vegetables uniformly. Layer in slow cooker with tomatoes, broth, and tomato paste mixture. Season with thyme, oregano, paprika, salt, and pepper. Cook on Low for 6-7 hours or High for 3-4 hours until tender. Garnish with fresh chives and serve.
Frequently Asked Questions
Can I make this ratatouille on the stove instead?
Yes. Sauté onions and garlic first, then add vegetables and liquids. Simmer covered for 30-40 minutes until tender.
How should I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth if needed.
Can I freeze slow cooker ratatouille?
Absolutely. It freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
What can I use instead of sweet potato?
Butternut squash or regular potatoes are excellent substitutes. Adjust cooking time slightly if using harder potatoes.
Why is my ratatouille watery?
This can happen with high-water content veggies. Try salting the eggplant and zucchini beforehand and draining the liquid, or add a tablespoon of cornstarch slurry at the end of cooking to thicken the sauce.
Common Mistakes to Avoid
- Uneven Chopping: Cutting vegetables to different sizes leads to some being mushy and others undercooked.
- Overcrowding the Slow Cooker: While this recipe fits a standard 6-quart model, drastically increasing quantities without a larger cooker will hinder cooking.
- Overcooking: Setting the timer for too long, especially on high, can turn the vegetables into a flavorless mush. Check for tenderness at the minimum cook time.
- Underseasoning: Dried herbs mellow during long cooking. Don’t be shy with the salt, pepper, and smoked paprika, and always taste and adjust at the end.
- Adding Delicate Herbs Early: Adding fresh herbs like basil or chives at the beginning will cause them to lose all flavor. Always use them as a fresh garnish.
Conclusion
This Slow Cooker Ratatouille is the ultimate set-and-forget meal that delivers deep, comforting flavors with minimal effort. It’s a nutritious, vegan-friendly dish that celebrates vegetables in their simplest form. Perfect for meal prep, busy weeknights, or feeding a crowd, this recipe is a reliable staple that proves healthy eating can be incredibly delicious and convenient. Give it a try and enjoy the rich, melded tastes of this classic French stew.