The Perfect Slow Cooker Ratatouille
The Perfect Slow Cooker Ratatouille Recipe is easy to put together, jam packed full of seasonal vegetables cooked just right, and oh so comforting during those cold winter months.
Servings: 4 servings
- 2 large russet potatoes
- 1 medium sweet potato
- 2 red bell peppers
- 1 red onion
- 1 large green zucchini
- 1 large yellow squash
- 3 cups marinara (for a homemade version see notes)
- 5 cloves garlic, minced
- ½ cup parmigiano regiano
- ½ cup basil leaves, chiffonaded
- salt and pepper, to taste
Slice the potatoes, sweet potato, red bell peppers, and red onion into thin rounds (about ⅛ inch). Slice the zucchini and squash into slightly thicker rounds (about ½ inch).
Pour one cup of the pasta sauce into the bottom of your slow cooker, then overlap the veggies in a circular pattern around the edges (i.e. potato, followed by sweet potato, followed by zucchini, bell peppers and onion, and repeat) until you’ve used them all.
After each row add a dash of salt, pepper, and a bit of the minced garlic. Then layer more veg on top.
Pour the rest of the sauce on top and set the slow cooker on high for 3 hours.
To serve, garnish with some fresh basil and parmigiana region. Leftovers will keep for about 3 days in the fridge.
For a homemade marinara sauce recipe that works just perfectly try out this one, and if you don't have heirloom tomatoes just sub in another variety.
Calories: 329kcal | Carbohydrates: 59.9g | Protein: 11.8g | Fat: 6.1g | Saturated Fat: 2.7g | Cholesterol: 10mg | Sodium: 477mg | Fiber: 10.7g | Sugar: 18.4g