37 Reviews of Ratatouille (Crock Pot)

From: Sudie

On Jan 11, 2004

A winner! I used oven-dried tomatoes (see Mirj's recipe) and this had a great flavor. My guests dug into this with gusto. I added the feta just before I served it, that really made the dish, IMO. I can see having this alone with crunchy bread for supper. I'm hoping the family doesn't wipe out the leftovers before I can pack some up for tomorrow's lunch! Thanks, Bev!

From: hannah lantzer

On Jan 7, 2004

This was so good. I had a hard time not picking at it after dinner. I did add some chicken breast and a little sugar to help cut down on the acidity. This will be fixed often in our house.

From: Princess Piglet

On Sep 9, 2006

This recipe is going to be my new summer staple. I do think it needs a bit more Provencal flavor — so I added "herbes de Provence," used pitted French black olives instead of the canned kind, and upped the garlic content. (Incidentally,I love cooking in the crockpot during summertime: your kitchen doesn't get nearly as hot as it does when you cook on the stove.) Thanks for this!

From: Tornado Ali

On Jul 4, 2005

Delicious! I used kalmata olives, and left out the fresh basil, and sprinkled shredded fresh romano cheese on top. This would be delicious on a thin crisp pizza crust, dusted with romano. It would also make a great pasta sauce if you puree it with some more olive oil and tomato sauce.

From: Jenna Naquin

On Apr 12, 2003

I have been looking for well seasoned vegetarian recipes for my parents to try. This one was excellent. Very easy to make and didn't have to stand over a hot stove all day. We love the flavor of basil and this recipe really highlights it. Thanks Bev, my parents, husband and I really enjoyed this one.

From: Chef #458927

On Sep 27, 2007

so easy and so good! thanks.

From: londongavchick

On Oct 18, 2007

I needed to use up a large zucchini and three baby eggplants from the garden so this recipe turned out perfect! I left out the olives but added some frozen spinach to the mix. I substituted fire roasted diced tomatoes for the fresh and added some red pepper flakes for spice. I served it with focaccia bread. I've been eating the leftovers over broccoli and grilled chicken for healthy lunches all week!

From: Chef #520642

On Oct 12, 2007

As a young child my father who was French and had attend Cordon Bleu made this for us often. I can still remember how it tastes. He prepared it in a clay pot cooker and placed it in the oven. L. Vaughn

From: Chef Regina V. Smith

On Aug 1, 2007

I made this after a stop at the farmer's market. It was delightful. I added a bit more olive oil than the recipe calls for (1/4 cup) and a little less tomato paste (only 1/2 can). As we are household of carnivores, I added Lamb meat balls ( see Nigella's Aromatic Lamb Meatballs 196638) and a large handful of crumbled Feta Cheese at the end and heated until warmed through. This is truly worthy of a summer dinner party.

From: soulmatesforever

On Nov 23, 2004

Delicious! I cut the recipe in half and it turned out wonderfully! Will make again, thanks for sharing!