If you're looking for a simple and flavorful way to enjoy garden-fresh vegetables, this Slow Cooker Ratatouille is a must-try! This easy crockpot ratatouille brings out the rich, slow-simmered flavors of zucchini, eggplant, bell peppers, and tomatoes, creating a hearty and satisfying dish. Whether served as a vegan main course, healthy side dish, or a Mediterranean-inspired appetizer, this French vegetable stew is as versatile as it is delicious.
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!
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.
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.
- Use it as a filling for Stromboli or Calzone.
- Serve over polenta with crumbled goat cheese and fresh basil.
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Easy Slow Cooker Ratatouille
If you're looking for a simple and flavorful way to enjoy garden-fresh vegetables, this Slow Cooker Ratatouille is a must-try! This easy crockpot ratatouille brings out the rich, slow-simmered flavors of zucchini, eggplant, bell peppers, and tomatoes, creating a hearty and satisfying dish. Whether served as a vegan main course, healthy side dish, or a Mediterranean-inspired appetizer, this French vegetable stew is as versatile as it is delicious.
Servings: 8
Calories: 61kcal
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
Storage
Store leftovers in a sealed container in the refrigerator for up to 5 days.Make Ahead
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.Freezing
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.Reheating
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 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.
- Use it as a filling for Stromboli or Calzone.
- Serve over polenta with crumbled goat cheese and fresh basil.
Nutrition
Calories: 61kcal | Carbohydrates: 13g | Protein: 2g | Sodium: 597mg | Potassium: 639mg | Fiber: 4g | Sugar: 8g | Vitamin A: 865IU | Vitamin C: 49.1mg | Calcium: 61mg | Iron: 1.7mg
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 entertaining.
John Hartil says
That looks so so appetising!
Jenny Buchanan says
This is delicious. It's become one of my family's favorite dinners!!!
Wendy Polisi says
I am so glad that you enjoy it!
Aline says
Great ratatouille recipe! I have made ratatouille many times but never in a slow cooker. I find that peppers and zucchini cook faster than eggplant so in future I will add them later (peppers first then zucchini). I added 1 tbs of tomato paste and a tsp of sugar at the end. I used fresh thyme because that's what I had.
Aline says
I am obsessed with ratatouille and I keep coming back to this recipe! This time I fried the onion and garlic first to get that caramelization, then added them to the crock pot with a pound of diced fresh tomatoes, a 14oz can of tomatoes, a tbs of olive oil, plus the herbs & chilli flakes. Once that was hot (30 mins), I added the eggplant, then the peppers after an hour and the zucchini after another hour. I know you can't just 'forget about it' doing it that way but I like it that the zucchini isn't too mushy! I also added a tsp of sugar and I'm going to try a little balsamic and lemon zest when I heat up portions. I use ratatouille as a base for Indian curries, Mexican food and as a pasta sauce. It is so versatile!