This is my third installment for my Slow Cooker Recipe Series. If you missed the first two, I made:

Slow Cooker Beefless Stew

Slow Cooker Jambalaya

As a vegan who tries to eat mostly whole, unprocessed, all natural foods, I always make sure my kitchen is stocked with fresh vegetables. I usually go to the farmer’s market and grocery store once or twice a week to stock up. Sometimes, I can overdue it a bit, and I find myself with a lot of vegetables that are about to go bad before I will have time to eat them. Although rare, when this does happen I usually do one of two things: make soup or make ratatouille. Today I am going to share my recipe for ratatouille, which is so good mixed with pasta, on top of polenta, or even just by itself. It also freezes really well so I usually make a large batch and freeze half.

The vegetables I use in the recipe below are just suggestions. I usually use whatever I have in the fridge so feel free to substitute whatever vegetables you want!

  Slow Cooker Ratatouille

Makes 4-6 servings

Printable Recipe

Note: Feel free to use any combination of veggies in this recipe. Some good ones to use include green beans, yellow squash, kale or other dark leafy green vegetable, broccoli, leek, almost anything, get creative!

Ingredients:

1 red bell pepper, cut into 1” dice

1 green bell pepper, cut into 1” dice

2 zucchinis, cut into 1” dice

1 package sliced mushrooms, any type

1 eggplant, cut into 1” dice

1 onion, roughly chopped

4 cloves garlic, minced

1 15oz. can diced tomatoes

1/2 6oz can tomato puree

2 tablespoons balsamic vinegar

2 tablespoons Italian Seasoning

Handful Fresh basil (optional)

1 teaspoon salt

1/2 teaspoon red pepper flakes

Directions:

Throw everything in the Crockpot and cook for 6-8 hours.