Slow Cooker Ratatouille

Slow Cooker Ratatouille

  • Prep:
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These Mediterranean-style slow cooked veggies are infused with lemon, oregano and basil.


  • 1 cup vegetable broth
  • 1, 15-ounce can crushed tomatoes
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1, 1-pound eggplant, trimmed, peeled, cut into cubes
  • 2 zucchini, ends trimmed, halved, thinly sliced
  • 1 crookneck yellow squash, halved, thinly sliced
  • 1 red bell pepper, cored, thinly sliced
  • Juice and zest of a large lemon
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon dried oregano
  • 1/4 cup thinly sliced basil
  • Extra virgin olive oil
  • 6 tablespoons or more crumbled feta cheese


  1. Combine broth, tomatoes, onion, garlic, eggplant, zucchini, yellow squash, bell pepper, lemon juice and zest, salt and pepper, and oregano, stirring to combine. Cook on HIGH for 4 to 6 hours or on low for 6 to 8 hours. Serve garnished with basil, a drizzle of olive oil, and feta.


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