51 Reviews of Ratatouille in the Crock Pot

From: VegSocialWorker

On Jan 19, 2006

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!

From: Chef #279676

On Jul 21, 2007

Having seen the "Ratatouille" movie with my kids last week, I thought that it might be a good thing to try to make myself. This is the first recipe I tried, and it may well be the only one I'll ever use. It was very simple to prepare - it took me less than 30 minutes from taking the vegetables out of the fridge to sealing the crock pot and turning it on. When we came home after it had been cooking for about 7 hours, the whole house smelled wonderful. My wife and I both loved the taste, eating some both by itself and served over some vegetable pasta. The only substitution I made was using cucumbers instead of zucchini, although that was only because I somehow managed to mistake a bag of mini cucumbers for zucchini. Looking at the recipe again now, I realize that I also forgot the olive oil - I guess I'll have to make this again soon, but do it properly! Even with those mistakes, this was one of the best things I have made in a long time. I can't wait to try out some of your suggestions - we will probably be trying a lasagna next. Thanks for an excellent recipe!

From: Donut Chef

On Jan 2, 2008

Very excellent. The tomato paste and spices made it the best Ratatouille we've had. We also made this in conjunction with watching the Disney movie. Great way to get kids to try some new veggies. Served with Simple Pan-fried Chicken Breasts #91587 and Soft Italian Bread Sticks #104628. We'll have this meal again. Oh--I baked it at 400 degrees in the oven in a covered 9 x 13 for about an hour.

From: Elliemae Clampet

On Feb 17, 2003

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!

From: Izzy Knight

On Apr 23, 2003

Easy and yummy. Made this last night as a sidedish, had some leftover, which tastes even better tonight. I would definetely serve this as a main dish next time, maybe sprinkle some mozzarela along with the veggie layer to make it richer. Everybody loved this! Thank You

From: mariahswind

On Apr 21, 2007

I didn't know what to expect with this and was rather worried about it all day whether it would work or not. I've never had Ratatouille and wasn't sure how it would taste or even how to serve it. But I was looking for some meat free dishes for the crockpot. So I was pleasantly surprised. This made a really rich combination. I was too heavy handed with the chili flakes though and it was super spicy (I will use less next time) But despite this I thought it was great and will use it again. I served it with rice and that was nice. Thank You!

From: DDW

On Jan 29, 2008

Love, Love, Love this recipe!! I made it "as is" except that I used red and green peppers. You must use a large crockpot, so glad that I have one. I served this over quinoa and topped with grated parmesan cheese. The whole family enjoyed this meal and it has made enough for 2 meals which is very nice. I'm very happy I ran across this recipe.

From: okinok

On Oct 12, 2007

Delicious. I didn't have zucchini so used yellow squash. I also didn't have peppers which I'm sure would have made it better. I might try another version with other veggies, maybe mushrooms?? Or even without the eggplant. I served it over linguini one day, and then made it into lasagna the next. Wonderful!

From: Chef #233829

On Aug 16, 2007

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.

From: Chicagopm

On Jun 3, 2004

I made this dish the other night and took some of it for lunch the following day. It is very good and it makes PLENTY!! The fact that it is so easy to prepare is an added plus. The only problem I had was in fitting everything inside of the crockpot (luckily everything cooked down quite a bit). I had to omit something due to lack of space so I left out one of the green peppers. I don't think that the end result suffered at all (the green pepper I used was on the large side). I mixed in some sliced Italian sausage when I heated up the leftovers - it was delicious. The next time I make this (and there definitely will be a next time), I think that I might cut the eggplant into slightly smaller pieces so that everything will fit more compactly in the crockpot. Thank you for this recipe!