Slow Cooker Cherry Tomato Ratatouille
- Prep Time: 30 minutes
- Cook Time: 7 hours and 10 minutes (includes resting times)
- Servings: 8
- Course: Main Dish
Craving a hearty vegetarian meal that’s full of flavor and good for you, too? This Slow Cooker Cherry Tomato Ratatouille recipe is sure to hit the spot.
Reynolds Kitchens® Tips
Reynolds Kitchens Tip
Use a Reynolds® Slow Cooker Liner for easy cleanup in 8 seconds or less, guaranteed. No soaking or scrubbing required.
Ingredients
- 2 medium yellow squash, cut into large dice (about 1 1/2 pounds)
- 1 medium eggplant, cut into large dice (about 12 ounces)
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 pints red cherry tomatoes, halved
- 2 cloves garlic, sliced
- 2 sprigs thyme
- 1 bay leaf
- 1 large red bell pepper, cut into large dice
- 1/2 small yellow onion, diced
- 5 tablespoons all-purpose flour
- Couscous, for serving
- 1/2 cup pesto, for serving
- Reynolds® Slow Cooker Liner
Directions
Step 1
Toss the squash and eggplant in a colander with 2 teaspoons salt until well coated. Let sit for 30 minutes to draw out the moisture.
Step 2
Place a Reynolds® Slow Cooker Liner in the insert of a 6- to 8-quart slow cooker. Press it as flat as possible against the bottom and sides. Fold the liner over the top.
Step 3
Press the eggplant and squash with paper towels to remove all moisture. Add them to the slow cooker.
Step 4
Add the tomatoes, garlic, thyme, bay leaf, bell peppers and
onions.
Step 5
Sprinkle the flour over the vegetables, add salt and black
pepper and toss to coat thoroughly.
Step 6
Cover and cook on high until the vegetables are tender, about 6 hours. Let sit for 10 minutes before serving.
Step 7
Remove the thyme sprigs and bay leaf to serve.
Step 8
Divide the couscous among bowls, and spoon the ratatouille over the couscous.
Step 9
Dollop 1 tablespoon of pesto over each portion.
Step 10
Serve warm or at room temperature.
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