Slow Cooker Ratatouille with Polenta


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This Slow Cooker Ratatouille is made an easier spin on the classic French vegetable dish packed with eggplant, zucchini, summer squash, and tomatoes. Served with crispy polenta rounds, this easy dinner is the perfect meatless meal.
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Slow Cooker Ratatouille with Polenta
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What you need:

  • 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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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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We hope you enjoy this delicious Slow Cooker Ratatouille with Polenta recipe.
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