If you are looking for an easy and delicious way to get your veggies, give this Slow Cooker Ratatouille a try! It makes a beautiful vegan main course or a healthy appetizer. Once you make Ratatouille in your Crockpot, you will never go back to making it on the stove.
When I shared these Slow Cooker Beef Fajitas, I mentioned that in addition to convenience, part of what motivates me to use my slow cooker this time of year is not heating up the kitchen.
Because when it is 95 degrees with 95 percent humidity outside, the last thing an intelligent person does is add more heat to the situation.
I used to give my mother "the look" when she made statements like that. (Which she frequently did, along with telling me not to let the "bought air" out.)
For better or worse, I'm finally at an age where I completely get and embrace the ideas of both not heating the kitchen and not letting the air conditioning escape.
In the past, when I thought of slow cooker recipes, I usually thought of fall food. Heavier dishes like casseroles and creamy soups.
That is why recipes like today's Slow Cooker Ratatouille are such a treat.
Packed with seasonal produce, this no-fuss dish is as easy as chopping up the veggies. (Hint: If you have kids that are old enough, let them pitch in for the chopping. Supervised, of course, it makes for a great way to speed thing up.)
Ingredients
- Canned Diced Tomatoes: For the best texture, use diced tomatoes and not pureed ones. If you do use pureed, the final dish will be more liquid.
- Eggplant: Eggplant soaks up flavors like a sponge. If you are not a fan of eggplant, feel free to leave it out or substitute it with another vegetable such as zucchini or summer squash.
- Zucchini and Yellow Squash: These can be swapped out for each other.
- Red Pepper: This can be swapped out for green bell pepper or yellow peppers.
- Onion: You can use any type of onion that you like. I used a yellow onion.
- Garlic: You can use fresh or jarred minced garlic.
- Salt, Italian Seasoning, Crushed Red Pepper, Black Pepper, Tomato Paste: These all add flavor to the dish. If you don't have one of the spices, feel free to leave it out.
- Parsley or Chives: These are for garnish. You can use either one or both.
Tips and Tricks
- If you want a chunkier ratatouille, dice the vegetables into larger pieces. If you want a soupier ratatouille, dice the vegetables into smaller pieces.
- For meal prep, dice the vegetables up to two days ahead of time.
- You can use fresh diced tomatoes in place of canned tomatoes.
Frequently Asked Questions
Can I make this ahead of time?
Yes, you can make ratatouille ahead of time. In fact, it tastes even better the next day as the flavors have had a chance to meld together. Simply reheat on the stovetop or in the microwave.
Can I freeze ratatouille?
Yes, you can freeze ratatouille. I recommend freezing it in individual servings so that you can thaw and reheat only as much as you need. Ratatouille will keep in the freezer for up to 3 months.
What other vegetables can I use in the ratatouille?
The vegetables listed in the recipe are just a guide. Feel free to use whatever vegetables you have on hand or that you prefer. Some other great options include mushrooms, celery, carrots, and spinach.
Storage
Store leftovers in a sealed container in the refrigerator for up to 5 days. Ratatouille can also be frozen in a freezer-safe container for up to 3 months.
Reheating Instructions
Reheat on the stovetop over low heat or in the microwave. If reheating from frozen, you may need to add a little water or chicken broth to thin it out as it will thicken as it reheats.
Serving Suggestions
- Serve it on top of baguette.
- Use as a stuffing for crepes.
- Serve it over gluten-free pasta with a sprinkle of Parmesan cheese.
- Serve with a drizzle of balsamic reduction, fresh basil and pie nuts on top.
- Drizzle Herbes de Provence Oil on top.
- Use it as a filling for Stromboli or Calzone.
- Serve over polenta with crumbled goat cheese and fresh basil.
Recommended Tools
More Crockpot Recipes to Enjoy
- BBQ Chicken Sandwiches in the slow cooker are the perfect weeknight meal that the family will ask for again and again.
- Once you make Crockpot Marinara Sauce you may never buy jarred marinara again. It is super easy to make and tastes so much better.
- When it comes to easy cool weather comfort food, Crockpot Taco Soup is absolute perfection! It is like a hug in a bowl.
- Crockpot Spinach Artichoke Dip is the perfect appetizer for casual entertainin.
Slow Cooker Ratatouille
Ingredients
- 28 ounces diced tomatoes undrained
- 1 eggplant cut into ½ inch pieces
- 2 zucchini cut into ½ inch pieces
- 2 yellow squash cut into ½ inch piece
- 1 red pepper seeded and diced
- 1 onion diced
- 1 tablespoon minced garlic
- 1 ½ teaspoons sea salt
- 1 teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper
- ¼ teaspoon fresh ground black pepper
- 1 teaspoon tomato paste
- 1 tablespoon chopped fresh parsley or chives
Instructions
- In a 5- to 6- quart slow cooker, stir together tomatoes, eggplant, zucchini, squash, , red pepper, onion, garlic, salt, Italian seasoning, crushed red pepper and black pepper.
- Cook on HIGH for 3 ½ hours or LOW for 6 to 8 hours
- Add tomato paste and parsley and cook uncovered for an additional 30 minutes.
- If desired, drizzle with olive oil and sprinkle with fresh parsley or chives before serving.
Notes
Serving Suggestions for Crockpot Ratatouille
- Serve it on top of baguette.
- Use as a stuffing for crepes.
- Serve it over gluten-free pasta with a sprinkle of Parmesan cheese.
- Serve with a drizzle of balsamic reduction, fresh basil and pie nuts on top.
- Drizzle Herbes de Provence Oil on top.
- Use it as a filling for Stromboli or Calzone.
- Serve over polenta with crumbled goat cheese and fresh basil.
John Hartil
That looks so so appetising!
Jenny Buchanan
This is delicious. It's become one of my family's favorite dinners!!!
Wendy Polisi
I am so glad that you enjoy it!