Slow Cooker Ratatouille


A delicious slow cooker ratatouille with summer vegetables. Serve as a side, over rice or quinoa, with a grilled protein or even in an omelet.

A serving platter with slow cooker ratatouille piled a top it.

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.

A slow cooker full of ingredients for ratatouille.

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. 🙂

A serving dish full of ratatouille.

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.

Closeup photo of ratatouille in a serving dish.

Ratatouille is usually sautéed, baked or simmered in a large pot but the slow cooker makes it so easy. You simply toss all your ingredients in, set it and forget it… for a few hours. Trust me, you won’t be able to forget it for long because after a couple hours your house will smell like an amazing Italian restaurant. And once it’s cooked you’ll be delighted by the flavor.

Overhead photo of a serving dish full of ratatouille.

Summertime slow cooking has never been better!

Want More Slow Cooker Recipes? Check out these:

Slow Cooker Ratatouille

4 from 40 votes
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.
Closeup photo of ratatouille in a serving dish.
Prep Time 20 minutes
Cook Time 4 hours
Servings 8


  • 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


  • 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.


Serving: 1/8th of recipe Calories: 127kcal Carbohydrates: 23g Protein: 5g Fat: 5g Fiber: 10g Sugar: 9g
Course: Lunch/Dinner
Cuisine: American
Keyword: slow cooker ratatouille


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Recipe Rating

    1. Meagan
      October 24, 2022 AT 7:03 pm

      2 stars
      Has no flavor whatsoever. Cooked the recipe exactly as is. It needs more of a sauce to it. Two tablespoons of tomato paste doesn’t cut it. Wish this were better but at least it’s healthy!

      1. Brittany Mullins
        October 25, 2022 AT 10:12 am

        I am sorry to hear that this recipe did not turn out the way you had hoped, Meagan. This recipe is not really meant to have much of a sauce to it, just the juices to help from the vegetables drying out. I would definitely recommend adjusting some of the herbs and spices to your own personal preference if you felt like there was not enough flavor.

    2. Nancy
      August 9, 2021 AT 6:44 pm

      5 stars
      When I first made this, I wasn’t sure that a liked it. But as it “aged” the flavors combined and it is now a keeper. I just finished the last of it. I did add some cannellini beans for added protein. I definitely will be making it again. So much flavor.

      1. Brittany Mullins
        August 10, 2021 AT 11:02 am

        Oh yay!! So glad this recipe was a hit, Nancy! Thanks for the review. It means so much to me!

    3. Mikaela Zitron
      August 2, 2021 AT 9:56 pm

      5 stars
      I love this recipe, so delicious and easy. I just put all the ingredients into the slowcooker before work, and when I come back I have ratatouille.

      1. Brittany Mullins
        August 3, 2021 AT 11:20 am

        Yay! So glad you’ve been enjoying this recipe, Mikaela! Makes me so happy to hear. Thanks for the review!!

    4. Jennifer
      February 13, 2021 AT 4:52 pm

      3 stars
      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.

      1. Brittany Mullins
        February 13, 2021 AT 10:02 pm

        Hey Jennifer – Just curious, did you make this recipe?

    5. M. Silvestro-Whitle
      December 14, 2019 AT 7:55 pm

      This recipe is a timeless classic in that one can always count on it to delight!

Parchment paper lined with protein balls.


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