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.
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.
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.