Slow Cooker Ratatouille

Ratatouille is like the ultimate summer harvest meal. It reminds me of France in June and that cute Disney movie, and is like health and vitality in a bowl. There is so much to love about ratatouille, which is why I wanted to find an easy way to make it during the busy and dark winter months.

Even though it’s better when all the vegetables are in season and at peak freshness, and typically it looks much fancier with perfectly mandolin-sliced and swirled veggies, this convenience version of ratatouille tastes just as good. The *cubed* veggies get nice and tender in the slow cooker rather than baked in the oven for hours.

A fresh baguette sliced and slathered with vegan butter rounds out the meal and is ideal for soaking up all the delicious juices! It’s a summer meal made for a busy winter night (and perfect for daydreaming of July in February!)

1 medium eggplant, cubed
1 red pepper, de-seeded and diced
1 yellow squash, cubed
1 zucchini, cubed
1/2 large yellow onion, diced
1 garlic clove, minced
1 can diced tomatoes
1 tsp crushed red pepper
1 tsp kosher salt
1 tsp Italian seasoning
1 Tbsp tomato paste
handful chopped parsley
fresh baguette sliced with vegan butter

Place eggplant, red pepper, yellow squash, zucchini, onion, garlic, diced tomatoes, crushed red pepper, salt, and Italian seasoning in a slow cooker. Set for 7 hours on low. Add tomato paste and fresh parsley and cook on high for last 20 minutes. Garnish with more fresh parsley and serve with fresh buttered bread.

Serves 3-4

Inspired by Wendy Polisi’s recipe

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