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.
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.
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.
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.
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.
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 Size:1/8th of recipe
Keywords: slow cooker ratatouille
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