Veggie Ratatouille

Veggie Ratatouille


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There is no better way to make use of your vegetables then to make a ratatouille and this crockpot recipe is just perfect. With a wide variety of vegetables being used such as zucchini and tomatoes, this meal has enough flavor to satisfy almost anyone.

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Time needed

30 min preparation + 540 min cooking

Serving Size / Yield

8 servings


  • 2 large onions, cut in half and sliced
  • 1 large eggplant, sliced, cut in 2-inch pieces
  • 4 small zucchini, sliced
  • 2 garlic cloves, minced
  • 2 large green bell peppers, de-seeded and cut into thin strips
  • 2 large tomatoes, cut into 1/2-inch wedges
  • 1 (6-ounce) can tomato paste
  • 1 teaspoon dried basil
  • 1⁄2 teaspoon oregano
  • 1 teaspoon granulated sugar
  • 2 teaspoons salt
  • 1⁄2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped
  • 1⁄4 cup olive oil

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Use half of the vegetables to create layers in crockpot. Layer vegetables in this order: onion, eggplant, zucchini, garlic, green peppers and tomatoes. Sprinkle half of the basil, oregano, sugar, parsley, salt and pepper on the vegetables. Dot using half of the tomato paste. Repeat this layering process with the remaining vegetables, seasonings and tomato paste. Drizzle with olive oil. Once covered, cook on low for about 9 hours. When done, place in bowl and serve with Parmesan cheese.

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