AÂ delicious slow cooker ratatouille with summer vegetables. Serve as a side, over rice or quinoa, with a grilled protein or even in an omelet.
Important question…where is your slow cooker right now? Is it tucked away in a cabinet? Hiding out in the basement? I know that most people, myself included, tend to forget about slow cooking over the summer because it’s HOT and we’re drawn to cold foods, but there are plenty of summer slow cooker recipes to be made! To prove it I’m teaming up with my favorite blogging friends to bring you a host of healthy slow cooker recipes that are perfect for summer.
My contribution to this roundup is a slow cooker ratatouille and I’m pretty sure this dish is going to become a summer staple because Isaac and I both LOVED it. It’s not only amazingly easy to toss together, but it’s absolutely delicious and so versatile.
It’s an awesome Sunday meal prep/batch cooking recipe because it makes a large amount and you can use it in a variety of ways throughout the week. Here’s what I’m thinking:
as a side with grilled or baked protein
add beans and serve as a vegetarian main
over crusty bread, pasta, rice, polenta or quinoa
for breakfast with eggs (shakshuka style) or in an omelet
as a filling for crepes
over a baked sweet potato
on a sandwich or pizza
cold as a salad
with tortilla chips
So many options!! You might want to make a double batch. 🙂
Summer Vegetable Ratatouille
In terms of picking what veggies to use for the ratatouille, I simply went to our local farmers market and stocked up on all the summer veggies I could find — onions, squash, zucchini, tomatoes, bell pepper, eggplant and fresh basil.
That’s really all you need to make a good ratatouille.
If you make this slow cooker ratatouille, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe.Â
Load your summer farmers market haul into the slow cooker for a delicious ratatouille that you can use in a variety of ways. Serve as a side, over pasta or bread, with a grilled protein or even in an omelet.
Ingredients
2 Tablespoons coconut oil (or ghee)
1 large onion, chopped
6 cloves garlic, minced
1 large eggplant, chopped
1 orange bell pepper, chopped
4 summer squash/zucchini squash
1 cup chopped grape tomatoes
2 Tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon ground pepper
1/2–1 teaspoon sea salt
1/4 teaspoon crushed red pepper (optional)
1 cup fresh basil, chopped
Instructions
Add all ingredients except basil into a large slow-cooker, cover and cook. Cook for 3-4 hours on high or 5-6 hours on low). The ratatouille is ready when the vegetables have softened, but aren’t mushy. If you’re worried about the ratatouille being too watery, remove the slow cooker lid and cook on high for the last hour. Just before serving, gently stir in fresh basil. Serve warm or cold as a side or over a whole grain like quinoa or rice as a main entree.
Category:Lunch/Dinner
Method:Slow Cooker
Cuisine:American
Nutrition
Serving Size:1/8th of recipe
Calories:127
Sugar:9g
Fat:5g
Carbohydrates:23g
Fiber:10g
Protein:5g
Keywords: slow cooker ratatouille
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I love all your recipes. But Ratatouille made they traditional way is a work of art. It’s one of those recipes I think needs to be made the way it was meant to be. I would encourage anyone to try it! When my Son is home on leave , it is his request for dinner. Certain recipes require that kind of attention and time. I mean no disrespect! I love your recipes. This is just a thought.
Did this one weekend and ate off it for many meals: lunches at work, dinner when I got home, and various breakfasts. I used the 2x scale and added five diced carrots and 8 oz. of button mushrooms to the pot. My local Lidl didn’t have fresh basil so I used a Tbsp of the dried stuff. I ate it over rice, quinoa, and baked potatoes, and I added a splash of soy sauce to the bowl lunches and dinners. I put it in omelets and made burritos using flour tortillas and shredded cheese. It was a helpful crockpot meal indeed when you work outside the home and you’re on a budget yet trying to eat healthy.
I’ve been looking for a good slow-cooker Ratatouille recipe, after reading the comments, I definitely need to try it. Could this be scaled down for a 4 quart slow cooker? Any recommendations on adjustments?
I don’t see why it wouldn’t work on the stovetop using medium/low heat. That said, I don’t know how long it will take because I haven’t tried it. I’m guessing 20-30 minutes — maybe less. I’d just keep stirring and checking it and stop cooking when the veggies are tender to your liking. Let me know if you try it!!
Gahhh the ONE time my slow cooker is packed away in a box, I want to use it, ha! After we get settled in – we move on Thursday – I need to try this! Pinned 🙂
I love ratatouille! Never thought to make it in the slow cooker before, but what a brilliant idea! I’m going to have to try this for some easy work lunches!
This ratatouille looks BEYOND amazing! I’ve always wanted to try ratatouille too. It sounds amazing! And I don’t have a slow cooker unfortunately, which means that I have to get one!
Oh girl, you have to get a slow cooker! There are so many great slow cooker recipes out there and coming home to a fully cooked meal (in the slow cooker) after a long day of work is simply amazing.
I hate to admit this, but, my slow cooker is tucked away in a cabinet! I better dust it off for sure because, looking at this line-up, my slow cooker needs to be become a permanent fixture on my counter!
This looks amazing! I feel like we usually keep slow cooker recipes for winter but I love the idea of pulling it out for summer meal prep! I’m definitely going to be trying this!
Leave a Comment
I love all your recipes. But Ratatouille made they traditional way is a work of art. It’s one of those recipes I think needs to be made the way it was meant to be. I would encourage anyone to try it! When my Son is home on leave , it is his request for dinner. Certain recipes require that kind of attention and time. I mean no disrespect! I love your recipes. This is just a thought.
★★★
Hey Jennifer – Just curious, did you make this recipe?
This recipe is a timeless classic in that one can always count on it to delight!
I forgot to rate it!
★★★★
Did this one weekend and ate off it for many meals: lunches at work, dinner when I got home, and various breakfasts. I used the 2x scale and added five diced carrots and 8 oz. of button mushrooms to the pot. My local Lidl didn’t have fresh basil so I used a Tbsp of the dried stuff. I ate it over rice, quinoa, and baked potatoes, and I added a splash of soy sauce to the bowl lunches and dinners. I put it in omelets and made burritos using flour tortillas and shredded cheese. It was a helpful crockpot meal indeed when you work outside the home and you’re on a budget yet trying to eat healthy.
I’ve been looking for a good slow-cooker Ratatouille recipe, after reading the comments, I definitely need to try it. Could this be scaled down for a 4 quart slow cooker? Any recommendations on adjustments?
Hi Andy! So glad you found my recipe. I think your best bet would be to half the recipe for a 4 quart slow cooker! Let me know how it turns out.
Can this be done on the stovetop on low? How long would you suggest?
I don’t see why it wouldn’t work on the stovetop using medium/low heat. That said, I don’t know how long it will take because I haven’t tried it. I’m guessing 20-30 minutes — maybe less. I’d just keep stirring and checking it and stop cooking when the veggies are tender to your liking. Let me know if you try it!!
Gahhh the ONE time my slow cooker is packed away in a box, I want to use it, ha! After we get settled in – we move on Thursday – I need to try this! Pinned 🙂
You have a good excuse, Jess!! I hope the move goes well and congrats again! The pictures from your wedding are beautiful. 🙂
This looks so good! 🙂
Thanks Heidi!
I love ratatouille! Never thought to make it in the slow cooker before, but what a brilliant idea! I’m going to have to try this for some easy work lunches!
Once you try it in the slow cooker you’ll never go back to cooking it on the stovetop. 🙂
Now that the slow cooker is out, I can’t wait to make this one! Totally serving it up over some sticky white rice 🙂
It would be amazing over white rice, which is total paleo now so you’re golden. 😉
This ratatouille looks BEYOND amazing! I’ve always wanted to try ratatouille too. It sounds amazing! And I don’t have a slow cooker unfortunately, which means that I have to get one!
Oh girl, you have to get a slow cooker! There are so many great slow cooker recipes out there and coming home to a fully cooked meal (in the slow cooker) after a long day of work is simply amazing.
I hate to admit this, but, my slow cooker is tucked away in a cabinet! I better dust it off for sure because, looking at this line-up, my slow cooker needs to be become a permanent fixture on my counter!
No worries. My slow cooker was definitely tucked away in a cabinet before I took it out to make this recipe. 🙂
This looks amazing! I feel like we usually keep slow cooker recipes for winter but I love the idea of pulling it out for summer meal prep! I’m definitely going to be trying this!
Thanks Liz. This recipe is right up your alley. 🙂
You know what? I’ve NEVER had ratatouille! BUT this looks SO good girl..I need to change that! Pinned!
No way!! You’d love it.
This looks fantastic and I love using my slow cooker!
Thanks Marye! I hope you get a chance to try it. 🙂
I love making ratatouille in the summer, and that you figured out how to do it with the slow cooker. What a great idea for a link up!
Thanks Katie!! 🙂