Slow-Cooked Vegetable Medley Ratatouille
Welcome to a delicious journey through the heart of vegetarian cuisine! This Slow-Cooked Vegetable Medley Ratatouille is a perfect blend of fresh vegetables, slowly simmered to perfection in a crock pot. Enjoy the aromatic scents of garlic and herbs wafting through your kitchen as you prepare this dish. Perfect as a stand-alone meal or a versatile base for other delicious dishes like pizza, pasta, casseroles, or lasagna, this ratatouille is an essential recipe for any food lover. Packed with wholesome ingredients, it's not just easy to make, but also an instant crowd-pleaser that will satisfy everyone at your table. Dive into a bowl of comfort with this heartwarming stew, and let your creativity flow in using it in various culinary applications. Enjoy the taste of summer, any time of the year!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Onions
2 large (cut in half and sliced)
Eggplant
1 large (sliced and cut in 2-inch pieces)
Zucchini
4 small (sliced)
Garlic
2 cloves (minced)
Green bell peppers
2 large (de-seeded and cut into thin strips)
Tomatoes
2 large (cut into 1/2 inch wedges)
Tomato paste
1 (6 ounce) can
Dried basil
1 teaspoon
Oregano
1/2 teaspoon
Sugar
1 teaspoon
Salt
2 teaspoons
Black pepper
1/2 teaspoon
Fresh parsley
2 tablespoons (chopped)
Olive oil
1/4 cup
Red pepper flakes
to taste (optional, to spice it up)
Instructions
1
Begin by preparing all vegetables: slice the onions, eggplant, zucchini, and green bell peppers. Mince the garlic and cut the tomatoes into wedges.
2
In your large crock pot, layer half of the sliced onions at the bottom.
3
Add the layer of eggplant pieces on top of the onions, followed by the zucchini slices.
4
Sprinkle minced garlic evenly over the zucchini.
5
Next, layer the green bell pepper strips over the garlic, followed by the tomato wedges.
6
Sprinkle half of the dried basil, oregano, sugar, parsley, salt, and pepper over the vegetable layer.
7
Dot this layer with half of the tomato paste.
8
Repeat the layering process with the remaining vegetables, spices, and the rest of the tomato paste.
9
Drizzle the entire mixture with olive oil, ensuring the vegetables are nicely coated.
10
Cover the crock pot and cook on LOW for 7 to 9 hours, allowing the flavors to meld beautifully.
11
Once cooked, gently stir the ratatouille before serving it in a bowl.
12
For an added touch of flavor, sprinkle freshly grated Parmesan cheese on top before serving.
13
Store leftovers in the refrigerator for up to three days, or freeze for up to six weeks.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Slow-Cooked Vegetable Medley Ratatouille?
It is a vegetarian dish featuring a blend of fresh vegetables like eggplant, zucchini, and peppers, slowly simmered in a crock pot with aromatic herbs and garlic.
How long does this ratatouille take to cook?
The recipe requires cooking in a crock pot on the LOW setting for 7 to 9 hours.
What vegetables are included in this recipe?
The main vegetables are large onions, a large eggplant, small zucchini, green bell peppers, and large tomatoes.
How should I prepare the eggplant?
The eggplant should be sliced and then cut into 2-inch pieces before layering in the crock pot.
Is this recipe suitable for vegetarians?
Yes, it is specifically described as a heart of vegetarian cuisine and is packed with wholesome vegetable ingredients.
Can I freeze the leftovers?
Yes, you can freeze this ratatouille for up to six weeks.
How long will it stay fresh in the refrigerator?
Leftovers can be stored in the refrigerator for up to three days.
Do I need to add water to the crock pot?
No, the recipe does not call for water; the vegetables release their own juices, which are supplemented by olive oil and tomato paste.
What herbs and spices are used for seasoning?
The dish is seasoned with dried basil, oregano, sugar, salt, black pepper, and fresh chopped parsley.
Can I make this dish spicy?
Yes, you can add red pepper flakes to taste if you want to spice up the medley.
What is the purpose of adding sugar?
A small amount of sugar (1 teaspoon) is used to balance the acidity of the tomatoes and tomato paste.
How should I layer the vegetables in the slow cooker?
Layer half of the onions first, followed by eggplant, zucchini, garlic, bell peppers, tomatoes, spices, and tomato paste, then repeat the process.
Should I stir the mixture while it is cooking?
No, you should only gently stir the ratatouille once it has finished its 7 to 9 hour cooking cycle.
Is cheese included in this recipe?
The recipe suggests an optional sprinkle of freshly grated Parmesan cheese on top before serving for added flavor.
What type of oil is recommended?
The recipe calls for 1/4 cup of olive oil to be drizzled over the vegetable layers.
How should the tomatoes be cut?
The tomatoes should be cut into 1/2 inch wedges.
Can I use this ratatouille for other dishes?
Yes, it is highly versatile and can be used as a base for pizza, pasta, casseroles, or lasagna.
Is this recipe considered healthy?
Yes, it is tagged as a healthy, vegetable-heavy dish full of wholesome ingredients.
How many garlic cloves are needed?
The recipe requires 2 cloves of garlic, minced.
What size can of tomato paste is used?
A 6-ounce can of tomato paste is required for this recipe.
What type of bell peppers are used?
The recipe specifies 2 large green bell peppers, de-seeded and cut into thin strips.
Is the parsley fresh or dried?
The recipe calls for 2 tablespoons of chopped fresh parsley.
Can I cook this on the HIGH setting?
The instructions specifically recommend cooking on LOW for 7 to 9 hours for the flavors to meld beautifully.
Is this dish gluten-free?
The ingredients listed (vegetables, oil, spices, tomato paste) are naturally gluten-free, making it suitable for a gluten-free diet.
What is the best way to serve this?
It is best served warm in a bowl, optionally topped with Parmesan cheese.
How many onions are used?
The recipe uses 2 large onions that are cut in half and sliced.
Is this a good dish for meal prep?
Yes, because it stores well in the fridge or freezer and can be repurposed into different meals, it is excellent for meal prep.
Do I need to peel the zucchini?
The recipe does not specify peeling, only that the 4 small zucchini should be sliced.
How many servings does this recipe provide?
While the exact serving count isn't specified, it uses a large amount of vegetables including 2 onions, 1 eggplant, 4 zucchini, and 2 peppers, making it suitable for a family or multiple meals.
What is the first step of the recipe?
The first step is to prepare all the vegetables by slicing and mincing them as directed.