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This slow cooker ratatouille is easy and flavorful! You can also add green bell peppers or mushrooms if desired.
Ingredients
- 6 medium zucchini, halved lengthwise and sliced
- 2 medium eggplants, cut into 2-inch pieces
- 4 yellow onions, chopped
- 4 medium tomatoes, chopped
- 3 red bell pepper, chopped
- 4 cloves garlic, minced
- ½ cup vegetable broth
- ¼ cup olive oil
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
Directions
Step 1
Combine zucchini, eggplant, onions, tomatoes, bell peppers, garlic, vegetable broth, olive oil, salt, pepper, thyme, and oregano together in a slow cooker. Cover.
Step 2
Cook on High heat until vegetables are tender and cooked down, about 4 hours, or on Low heat for about 8 hours.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 257 | |
| % Daily Value * | |
| Total Fat10g | 13% |
| Saturated Fat2g | 8% |
| Sodium850mg | 37% |
| Total Carbohydrate40g | 14% |
| Dietary Fiber14g | 48% |
| Total Sugars19g | |
| Protein8g | |
| Vitamin C136mg | 679% |
| Calcium106mg | 8% |
| Iron2mg | 13% |
| Potassium1495mg | 32% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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