Recipe – Ratatouille in the Crock Pot


Please enjoy Jon’s staple for our DOMs, slow cooker Ratatouille!


1 large onion, cut in half then into slices or wedges
1 eggplant, sliced then cut into 1”-2” pieces
2 small squash (zucchini, yellow, and/or Mexican), cut into chunks
1 large bell pepper (red, yellow, or green), seeded, cut into chunks
Mushrooms halved or sliced, fresh or canned
1C carrots, whole baby
1 large can petite diced tomatoes
1 ½  tbsp minced garlic
1 tsp dried basil
½ tsp dried oregano
1 tsp thyme
1 tsp dried rosemary
Sprinkles red pepper flakes to taste
1 tsp sugar
1 tsp salt
½ tsp ground black and/or white pepper
¼ C olive oil
1 large can black olives, drained and cut in half


Place the veggies in a large crock pot. Sprinkle with spices. Pour in the can of diced tomatoes. Drizzle top with olive oil. Cover and cook on high for 5 hours, stirring occasionally. At end stir in olives. Optionally can serve sprinkled with Parmesan cheese.

Estimated time:
Prep 30 min. Cooking 5 hours.

Comments: Excellent. Can leave out red pepper flakes and/or onion.
Can serve with whole grain bread, pasta, or rice.

Source: Adapted from 52727

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