By Geema on January 29, 2003
Photo by sutsenwu
Photo by sutsenwu
"Hello Vegetarians...here's a crock pot recipe for you. I love ratatouille because it's so versatile and can be used to make a killer pizza, great on pasta or as part of a casserole with chicken and cheese, or how about ratatouille lasagna? I guess I'd better stop brainstorming and write down these recipes to post too!"
Serving Size: 1 (285 g)
Servings Per Recipe: 8
"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!"
"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!"
"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!"
"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."
"Loved it! This was my first experience with ratatouille and it was amazing. It's super easy to follow though the prep is a bit of work. Worth all the dicing and mincing in the end!"
"Great recipe! The grocery store had all the ratatouille veggies half price so I had to buy them and then threw them in the crockpot. This is definitely the way to go with this. No more stovetop ratatouille for me. I followed the recipe except I cut the recipe in half. It was delicious. I served it over noodles. YUM!!"
"So easy to make and very flavorful. Our family loves this and it's so versatile - on pasta, rice, flatbread, naan, or pizza crust. It's great to freeze part of it for another time. Will make this time and time again."
"This is delightful! My DH and DC love this recipe. Easy...and packed with flavor. I make it just as you wrote it. Thank you, thank you, thank you!"
"Add some fennel seed, it takes it up another notch! Amazingly good."
"This was fantastic! I did add 8 chicken thighs in between the layers veggies---and I think a little extra tomatoe. We ate with parm cheese and the chicken is fantastic done this way. I then pureed the leftover---and did use as pizza and pasta sauce---WAS FANTASTIC and my dear children had no idea they were eating peppers, zuchini and eggplant. This is a homerun."
"Absolutely wonderful! I have been looking for new eggplant recipes and found this. My expectations on flavor were exceeded :) The only problem I had is defining size terminology such as "small" or "large" for the various veggies, so I just guessed and took notes for next time. Had to use canned tomatoes as the fresh ones are not growing here right now. Thanks for the wonderfully easy tasty recipe!"
"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."
"A very earthy, delicious dish. I added some extra tomatoes (a small can of diced, with juice) and a generous splash of red wine. Topped with lots of freshly grated Parmesan and it was a perfect meal. I am trying to eat more meatless meals and this will be a new regular in my household. So hearty and full of flavor!!! A real keeper..."
"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."
"So yummy! I used a can of fire-roasted organic tomatoes in place of the the fresh ones, replaced 2 of the zucchini with yellow squash, and added a splash of balsamic vinegar while it cooked. The little bit of pepper flakes really gives it a kick, which I loved-- and I didn't use much. (Perhaps the slow cooking process makes them more potent?) I froze half the pot, and the part we ate, we ate it plain, over pasta, and with rice. And I'm still not tired of it! Will DEFINITELY make this one again-- thanks so much for a great recipe."
"Excellent recipe! LOL! After reading all of the reviews from people who used too much red pepper flakes, I was worried that I had done that too! But alas, all was well! I didn't have any eggplants or peppers so I just used yellow squash, zucchini, vidalia onions and canned crushed Italian tomatoes. Thanks for posting Geema!"
"This smelled and tasted wonderful. I followed the recipe exactly but used fresh herbs instead of dried. Served with a warm, crusty french bread to sop up the juices. Thanks for the recipe. Will definitely be making again."