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In the world of slow cooking, few dishes capture the essence of rustic French cuisine quite like Ratatouille. Originating from the Provence region, this vibrant vegetable medley is a celebration of fresh, seasonal produce, making it a perfect dish for those who relish the flavors of summer. The hearty herb-infused slow cooker ratatouille recipe we’re about to explore is not only a testament to the beauty of simplicity but also an embodiment of comfort food at its finest. With its colorful array of vegetables simmered to perfection, this dish can serve as a satisfying family dinner or a delightful side for your next gathering.

Slow Cooker Ratatouille with Fresh Herbs and Garlic

Discover the magic of slow-cooked ratatouille, a dish that encapsulates the vibrant flavors of rustic French cuisine. This herb-infused vegetable medley is perfect for summer, showcasing fresh seasonal produce like eggplant, zucchini, and bell peppers. Ideal as a hearty family meal or a colorful side for gatherings, this versatile recipe allows for customization and can be enjoyed warm or at room temperature. Embrace the richness and comfort of ratatouille in your kitchen today!
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Ingredients
  

1 medium eggplant, diced

1 medium zucchini, sliced

1 medium yellow squash, sliced

1 large bell pepper (red, yellow, or green), chopped

1 medium onion, diced

3 cloves garlic, minced

1 can (14 oz) diced tomatoes, basil, and oregano flavored

2 tablespoons olive oil

1 teaspoon sea salt

1/2 teaspoon black pepper

1 teaspoon dried thyme

1 teaspoon dried basil

1/2 teaspoon crushed red pepper flakes (optional for a kick)

1 cup fresh spinach, roughly chopped

1/4 cup fresh parsley, chopped (for garnish)

1/4 cup fresh basil, chopped (for garnish)

Instructions
 

Prepare the Vegetables: Start by washing and chopping the eggplant, zucchini, yellow squash, bell pepper, and onion into bite-sized pieces. Add them to your slow cooker.

    Add Flavor: Sprinkle the minced garlic over the chopped vegetables. Then pour the can of diced tomatoes over everything.

      Season Relentlessly: Drizzle the olive oil over the mixture, and add in the sea salt, black pepper, thyme, dried basil, and crushed red pepper flakes if using. Stir everything together until well combined.

        Set It and Forget It: Cover the slow cooker with its lid and set it to cook on low for 6-7 hours or high for 3-4 hours, until the vegetables are tender and the flavors meld beautifully together.

          Finishing Touches: About 15 minutes before serving, stir in the fresh spinach and let it wilt into the ratatouille. This will give an extra layer of flavor and nutrition.

            Serve: Once cooked, garnish with fresh parsley and basil before serving. Enjoy as a hearty main dish or a complementary side, paired with crusty bread or over pasta!

              Prep Time, Total Time, Servings: 15 minutes | 6-7 hours | Serves 4-6