Picture of an oval ceramic dish filled with thinly sliced vegetables (tomotoes, potatoes, zucchini) arranged in an alternating pattern with fresh herbs on top

As beautiful as it is delicious, even the pickiest of eaters won't be able to resist this savory and comforting ratatouille!

Photo of kitchen items including a strainer, cooking pot with lid, knife, and black spoons and spatulas in a red container, as well as several vegetables arranged on a counter
Make sure you gather all your tools and ingredients before you start - you don't want to be scrambling mid-recipe to find something you forget!

You Will Need

  • Slow cooker (at least 5 qt)
  • Large mixing bowl
  • Mixing spoon
  • Measuring spoons and cups
  • Chefs knife
  • Cutting board
  • Ingredients

  • 2 large russet potatoes
  • 1 medium sweet potato
  • 2 red bell peppers
  • 1 red onion
  • 1 large green zucchini
  • 1 large yellow summer squash
  • 1 tbsp fresh thyme leaves
  • 5 cloves garlic, minced
  • 3 cups (1 jar) tomato pasta sauce
  • Salt and pepper
  • 1/2 cup parmigiano reggiano cheese, grated
  • 1/4 cup chopped fresh basil leaves

  • Instructions

    1. Slice potato, sweet potato, bell peppers, and red onion into thin rounds, about 1/4 inch thick. Slice zucchini and summer squash into slightly thicker rounds, about 1/2 inch. Toss vegetables with minced garlic and fresh thyme in a large mixing bowl.


    2. Spread 1 cup of tomato pasta sauce over the bottom of the slow cooker.


    3. Arrange the vegetables in layers standing up in the slow cooker, alternating between types. Season each layer with salt and pepper to taste and repeat until all of the vegetables have been used up.


    4. Pour the remaining tomato sauce evenly over the vegetables. Replace the slow cooker lid and cook for 3-4 hours on high or 8-10 hours on low.


    5. Sprinkle fresh basil and grated parmigiano reggiano cheese evenly over the top and serve.


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