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vegetable ratatouille in a wide shallow dish shot horizontally, colorful chunks of eggplant zucchini and bell pepper in a herby tomato sauce, fresh basil on top and a rustic table, warm natural light, shallow depth of field, landscape orientation

Vegetable Ratatouille

A mix of summer veggies cooked and combined in an herby tomato sauce.
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 eggplant cubed
  • 2 zucchini sliced
  • 2 bell peppers chopped
  • 1 can crushed tomatoes 28 oz
  • 1 onion diced
  • 2 tsp dried herbs de Provence

Method
 

  1. Add the eggplant, zucchini, bell peppers, and onion to the crockpot.
  2. Pour in the crushed tomatoes and sprinkle with the herbs.
  3. Season with salt, pepper, and a drizzle of olive oil.
  4. Stir to combine everything evenly.
  5. Cover and cook on low 5 hours until the vegetables are tender.
  6. Serve warm over rice or with crusty bread.