Description
Crockpot Vegan Ratatouille is a delightful and vibrant dish perfect for summer gatherings, showcasing the best of seasonal produce. This easy-to-make recipe combines fresh vegetables and aromatic herbs, resulting in a comforting and nutritious meal that can be enjoyed hot or cold.
Ingredients
Scale
- 1 medium eggplant (cut into 1-inch cubes)
- 1 medium red onion (cut into ½-inch pieces)
- 2 red or yellow bell peppers (cut into ½-inch pieces)
- 2 medium zucchini (cut into 1-inch pieces)
- 2 medium yellow squash (cut into 1-inch pieces)
- 3 large Roma or plum tomatoes (seeded and coarsely chopped)
- 4 cloves garlic (minced)
- 3 tablespoons olive oil
- 2 tablespoons tomato paste
- ⅓ cup vegetable stock + 1 tablespoon white apple vinegar
- Fresh basil (for garnish)
Instructions
- Salt the cubed eggplant using kosher salt and let it sit in a colander for about 30 minutes.
- In a skillet, heat olive oil over medium heat; sauté red onion until softened. Add garlic and tomato paste, cooking until fragrant.
- Pour the mixture into a slow cooker. Rinse the eggplant, then combine it with bell peppers, zucchini, yellow squash, tomatoes, remaining olive oil, and seasonings.
- Cover and cook on HIGH for 3–5 hours or LOW for 5–7 hours based on desired texture.
- Adjust seasoning before serving and garnish with fresh basil.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main
- Method: Slow cooking
- Cuisine: French
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 8g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg