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Let's Make Slow Cooker Ratatouille with Polenta
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Make an easier version of this classic French vegetable dish right in the slow cooker! Packed with fresh vegetables and served with crispy polenta.
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  • 2 tbsp olive oil
  • 4 cups eggplant, cubed
  • 2 zucchini, cubed
  • 1 summer squash, chopped
  • 2 bell peppers, chopped
  • 1 cup red onion, sliced
  • 1.5 cups mushrooms
  • 4 garlic cloves, minced
  • 1 tbsp Italian seasoning
  • 28 oz can fire roasted diced tomatoes
  • Salt and pepper
  • 2 tbsp balsamic vinegar
  • 18 oz. prepared polenta tube
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Let's Watch Slow Cooker Ratatouille with Polenta
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Step 1 Add the olive oil, eggplant, zucchini, summer squash, bell peppers, onion, mushroom, garlic, Italian seasoning, tomatoes, salt, and pepper to the slow cooker. For a more traditional ratatouille layer the vegetables.
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Step 2 Cook on low for 4 hours. When ready to serve, stir in the balsamic vinegar and fresh herbs if desired.
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Step 3 To make the polenta rounds, preheat the oven to 400 degrees and slice the polenta in 3/4 inch rounds. Season with salt and pepper. Place on a prepared baking sheet and cook for 10 minutes, flipping halfway through.
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