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Ratatouille in slow cooker
Slowcook

Ratatouille in slow cooker

A colourful, vegetable-rich ratatouille made in a slow cooker with aubergine, courgette, peppers and tomato. A light, aromatic dish with plenty of flavour and soft texture – perfect as a vegetarian dinner or side.

EverydayDinnerFamily TimeSlowcookVegetarianFransk
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Rate:
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275 min total
4 servings
Very Easy

Ingredients

servings
Units

  • Vegetables

    • 1 stk Aubergine, diced
    • 1 stk Courgette, diced
    • 2 stk Red peppers, diced
    • 1 stk Onion, roughly chopped
    • 2 fed Garlic, finely chopped

  • Tomato and spices

    • 1 dåse Chopped tomatoes
    • 2 tbsp Tomato purée
    • 3 tbsp Olive oil
    • 1 tsp Dried thyme
    • 1 tsp Dried oregano
    • 1 tsp Salt
    • ¼ tsp Black pepper

Instructions

  1. Prepare the vegetables

    1. 1

      Cut the vegetables

      1. Cut aubergine, courgette and peppers into even cubes.
      2. Roughly chop the onion and finely chop the garlic.
      15 min

  2. Assemble the ratatouille

    1. 2

      Add everything to the slow cooker

      1. Add all the vegetables to the slow cooker.
      2. Add chopped tomatoes, tomato purée, olive oil and spices.
      3. Gently toss everything together.
      10 min

  3. Slow cooking

    1. 3

      Cook in slow cooker

      1. Cook the ratatouille for about 4 hours until the vegetables are tender but still hold their shape.
      240 min
      Low heat

  4. Rest and serving

    1. 4

      Let the dish rest

      1. Let the dish rest for 10 minutes before serving.
      10 min

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Details

Nutrition

Calories

360kcal

Protein

9g

Fat

18g

Carbs

34g

Serving Size

450g

Serving

Suggestions

  • • Serve with freshly baked bread, rice, or as a side for pasta.

Drink Pairings

  • • non-alcoholic: A light beer or sparkling water with lemon

Side Pairings

  • • Boiled potatoes or toasted rye for the sauce

Dessert Pairings

  • • Fresh fruit

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Cool leftovers, pack in an airtight box and refrigerate for 3 days. Reheat until piping hot.

Tips

Preparation

  • • The vegetables can be prepared the day before.

Cooking

  • • If there is a lot of liquid, remove the lid for the last half hour.

Serving

  • • Ratatouille often tastes even better the next day.

Variations

Flavor

  • Light and aromatic

Health

  • Vegetarian and vegetable-rich

Method

  • Slow cooker

Toppings

  • Fresh herbs

Author

C

Camilla

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Comments

Author

C

Camilla