The movie worked wonders for this versatile dish. A mix of vegetables in a savory sauce makes Ratatouille an appealing dish for people of all ages.
We’ve made it as a casserole, as a sauce over noodles, and now we are having it straight from the slow cooker. The ingredients stay the same, but the way you put them together changes, and each one has it’s own unique flavor to it.
There is no getting around chopping those vegetables. If you have the time it is great to have the kids help out. They have fun cooking and you have less to chop. That’s a win-win! You can even use all that time that you’ve saved to make a Key Lime Pie for dessert!
We try to get the kids involved in cooking as much as possible. Being able to prepare something other than delivery or frozen pizza will come in handy one day. You don’t need to have a class for the kids each time you teach them something. Just having them cook along with you will have them learning more than you think. They usually ask questions on their own to fill in any holes that they might have. Slow Cooker Ratatouille is a great recipe to ease them in since it is “just” mixing up the vegetables and adding in the sauce at the end.
If you struggle to get your kids to eat their vegetables, or to try new vegetables, use this delicious recipe, and that little french rat, to show your kids that healthy can also be delicious!
As always, let me know what you think of the recipe. To do that you can either rate it, leave a comment, or do both! I really appreciate the feedback and can’t wait to hear from you!
Enjoy!
Slow Cooker Ratatouille
Equipment
- Slow Cooker
Ingredients
- 28 ounces diced tomatoes undrained
- 1 eggplant cut into 1/2 inch pieces
- 2 zucchini cut into 1/2 inch pieces
- 2 yellow squash cut into 1/2 inch pieces
- 1 red pepper seeded and diced
- 1 onion diced
- 1 tbsp garlic minced
- 1 1/2 tsp sea salt
- 1 tsp italian seasoning
- 1/4 tsp crushed red pepper
- 1/4 tsp fresh ground black pepper
- 1 tsp tomato paste
- 1 tbsp fresh parsley or chives chopped
Instructions
- In a slow cooker, stir together tomatoes, eggplant, zucchini, squash, red pepper, onion, garlic, salt, Italian seasoning, crushed red pepper and black pepper.
- Cook on HIGH for 3 1/2 hours or LOW for 6 to 8 hours
- Add tomato paste and parsley and cook uncovered for an additional 30 minutes.
- If desired, drizzle with olive oil and sprinkle with fresh parsley or chives before serving.