Crock Pot Ratatouille
An amazing French-inspired veggie dish that marinates slowly all day and gives your kids tons of veggies that are full of flavor! Can be served as a side dish or even as the main course over rice or pasta. Leftovers can easily be frozen for up to 6 weeks.
Servings 8 servings
Ingredients
- 2 large onions sliced
- 1 large eggplant halved and sliced
- 4 small zucchini sliced
- 2 garlic cloves minced
- 2 large bell peppers de-seeded and sliced
- 2 large tomatoes cut into 1/2 inch wedges
- 1 6 oz can tomato paste (Option: substitute tomatoes & paste for 1 (28 oz) can peeled tomatoes)
- 1 tspn dried Basil
- 1/2 tspn Oregano
- 2 tspn Salt
- 1/2 tspn Black Pepper
- 2 TBL fresh Parsley chopped
- 1 Bay Leaf
- 1/4 cup extra virgin Olive Oil
- 3 TBL Red Wine Vinegar
- Freshly grated Parmesan Cheese for serving (optional)
Instructions
- Prepare and measure out all ingredients. Keep ingredients separated in piles or bowls so that you can layer them in the next step. All dry spices can be measured into the same small bowl.
- Start layering the veggies/spices in the crock pot, starting in this order (see photo): Half the onion & eggplant; Half the zucchini, garlic & pepper; Half the tomatoes/tomato paste; Half the spices & parsley.
- Place the bay leaf on top of this first half.
- Layer again the remaining veggies & spices in the same way. (Your veggies will come all the way to the top and may even touch the lid of your crock pot. This is a GOOD thing. They will cook down over the course of the day.)
- Drizzle the olive oil and vinegar over the top.
- Cover and cook on Low 7 to 9 hours.
- Place in bowls and sprinkle with fresh Parmesan cheese.