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Slow Cooker Ratatouille

  • Author: Brittany Mullins
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 20 minutes
  • Yield: 8


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
  • 1/21 teaspoon sea salt
  • 1/4 teaspoon crushed red pepper (optional)
  • 1 cup fresh basil, chopped


  1. 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


  • Serving Size: 1/8th of recipe
  • Calories: 127
  • Sugar: 9g
  • Fat: 5g
  • Carbohydrates: 23g
  • Fiber: 10g
  • Protein: 5g

Keywords: slow cooker ratatouille