Wow! What a great recipe! I cleaned out the kitchen sink with this. I added all sorts of fresh veggies I had in the fridge, including green beans, asparagus, celery, poatoes. I went a little overboard and had to press down on the lid of the crock pot to get it to close. It made a lot! I froze quite a bit of the leftovers for future use. So far I have had this with pasta, as a pizza base, and on a toasted baguette as an open faced sandwich. This recipe is so versatile you can so soooo much with it, and it is delicious!
Really liked this. I thought it was a little boring just eating it plain, but it makes the best sandwiches ever. I buttered up some dutch crunch rolls and toasted them in the oven, then melted some mozzarella on one side and added the ratatouille. It was pretty messy because the ratatouille is so juicy, but it was amazing! I think I could eat those sandwiches every day.
My DH & DD loved this recipie. I did have a few additions and two substitution. In place of the fresh tomatoes I used 2 28oz cans of diced, and I added diced celery, carrots and zucchini. I didn't have red pepper flakes so I used chili powder instead. This recipie was a great base to start with and is awsome even without my changes! Thanks so much!
My whole family loved this! I did makes changes based on some reviews and my own personal taste. Added celery, baby bella mushrooms, red pepper, fennel seed, and some balsamic. I think it would be great with a bit of sherry or maybe some red wine as well. Thank you so much for an easy tasty dinner!
The is the best ratatouille recipe I have tried. Smelled really good as it cooked. I made this with vegetables from my garden and used everything the recipe called for. Plus I added 1 jalapeno pepper and 1 hot Hungarian pepper. And instead of 4 zucchini I used 2 yellow squash and 2 zucchini. Also used 1 T dried parsley instead of 2 T fresh, and 1/2 t red pepper flakes. It came out with a bit of heat just how we like it. Served it over rice. Thank you for sharing this great recipe - Easy and Delicious!
Turned out great. I did all of the prep the night before and put the crock (inner part) in the fridge over night. All I had to do was take it out and plug it in the next morning and dinner was pretty much ready when I got home. I used it to make mini pizzas, with whole wheat pita bread and cheese. Yumm. Looking forward to using the rest for some type of pasta dish. Added a lot of red pepper flakes and a splash of balsamic vinegar. Thanks for this great recipe, it's a keeper!
I absolutely love ratatouille, but not quite like this. For me it lacked flavor. This made a lot. Will not make again.
Add some fennel seed, it takes it up another notch! Amazingly good.
I ended up more of a minestrone type dish (I made half of the recipe based on others saying how much it yielded). I did not have fresh tomatoes, so I used a 15 oz can of diced unsalted tomatoes (perhaps this is why it was more soup-like). Anyhow, I added a can of rinsed chickpeas and probably about 1/3 c. balsamic vinegar and topped with shredded mozarella cheese. Very good. Thanks for sharing.
This was good, but the cook time was too long for my crockpot. I had it on low for 6 hours, and the vegetables were mushy. Since hubby is a carnivore, I added a pound of hot sausage which added a nice zing. I will make this again, but will reduce cook time.