No need to heat up the kitchen when making this Easy Slow Cooker Ratatouille. The delicious entrée, side dish or appetizer is loaded with a bounty of fresh vegetables. Eggplant, zucchini, tomatoes, red bell pepper, onion and garlic combine for a rich and flavorful stew. This is one of the best slow cooker recipes with vegetables.
We're having an early summer heat wave. And when the temperatures are soaring, I don't like to heat up my kitchen to when making dinner.
My Chickpea Salad, this crunchy Cauliflower Salad with Edamame and a Tricolor Quinoa Salad are refreshing recipes that keep my kitchen cool on a hot day.
Last night I used up my counter full of summer produce in a recipe that required no cooking on my part. This easy ratatouille recipe doesn't heat up my kitchen as it's a favorite slow cooker vegetable recipe. It's a simple to make and delicious vegetarian recipe. I serve the veggie-packed dish as a main course, side dish or even an appetizer.
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What is ratatouille?
Ratatouille is a French vegetable stew brimming with eggplant, tomatoes, zucchini, red peppers, onions, and garlic. It gets a touch of seasoning from fresh basil and a blend of spices known as herbs de Provence with includes fennel, thyme, marjoram and oregano.
The wonderful dish has the greatest depth of flavor when made with fresh garden vegetables. The dish can be simmered on the stovetop, baked in the oven or made in a slow cooker or instant pot.
There are many ways to serve ratatouille as an appetizer, side dish or main course. Serve it warm with over pasta or polenta. Pair is with baked chicken or salmon. Or serve it at room temperature a top slices of crusty bread with a sprinkle of shredded Parmesan cheese. It's a delicious recipe you'll want to make over and over again.
Why you'll love this recipe
- Easy to make ~ This slow cooker recipe is so simple to prepare. With just some chopping and combining of ingredients, the slow cooker does the majority of the work for this dish.
- Rich in flavor ~ The fresh veggies, seasonings and tomato sauce slow cook to a rustic dish bursting with unbelievable flavor.
- No mushy, shapeless vegetables ~ I'm not a fan of squishy and blobby vegetables. The vegetables are soft and tender, but retain their shape in this dish.
- Side dish, main dish or appetizer ~ Serve ratatouille as a side dish with grilled steak, fish or pork chops. Or serve as a min dish atop cooked pasta, white or brown rice, mashed potatoes, barley or quinoa. Toast thick slices of bread and top with some of the chilled ratatouille for a happy hour snack.
Ingredients & substitutions
Pantry staples along with an abundance of fresh vegetables are included in this favorite ratatouille recipe. Scroll to the recipe card for full quantities of the ingredients.
- Eggplant ~ The mild and slightly sweet vegetable is the main ingredient for this one pot dish.
- Zucchini ~ Summer or yellow squash is a close cousin to zucchini and makes a delicious substitute.
- Tomatoes ~ Use fresh tomatoes and skip canned ones in this recipe. Use tomatoes on the vine, cherry or Roma tomatoes.
- Red bell peppers ~ This ruby colored pepper is the sweetest and most flavorful of all peppers. Yellow or orange peppers are also options, but the dish won't be as full-flavored. Skip green peppers as they can be bitter when cooked.
- Yellow onion ~ Vidalia onion is an alternative.
- Garlic ~ In a pinch, use 1 teaspoon garlic powder.
- Kosher salt ~ The larger grain salt enhances the flavor of food without making it overly salty.
- Freshly ground black pepper ~ Use a pepper mill to grind the pepper. Grinding your own pepper from peppercorns results in the most flavorful spice.
- Herbes de Provence ~ The dried spices in the blend can vary. But the flavorful mix typically includes fennel, thyme, marjoram and oregano.
- Tomato sauce ~ Either use a high quality canned sauce or even better use a homemade one.
- Fresh basil ~ I highly recommend fresh basil for this recipe. Skip the dried spice.
- Parmesan cheese ~ For the most intense flavor, finely shred or grate a wedge of this sharp hard cheese by hand.
Recipe details
Ratatouille can be prepared in a number of ways. It can be a a simple sauté or a layering of the vegetables in a casserole dish and baked in the oven.
My personal preference is to cook this dish in a slow cooker. I love my multi-function Instant Pot for this cooking method. With a little chopping and measuring, the slow cooker does the majority of the work for this dish. The flavors of the vegetables and spices blend and mellow while cooking without causing the vegetables to become mushy.
With just a couple steps, this ratatouille is easy to make. This is a brief overview of the recipe. Scroll to the recipe card for full instructions.
- Add the diced eggplant, zucchini, tomatoes, red bell peppers, onion, cloves of garlic, seasonings and tomato sauce to the slow cooker and stir to combine.
- Seal the slow cooker and set it to the LOW setting for 4 ½ to 5 hours or to the HIGH setting for 2 to 2 ½ hours.
- After the ratatouille finishes cooking, serve in large bowls sprinkled with finely chopped fresh basil and shredded Parmesan cheese.
Expert tips
- Summer vegetables are the best for making ratatouille. But this is a very forgiving recipe and even winter vegetables are fabulous in the dish.
- Cut all the vegetables in the same size pieces. This helps them all cook at an even rate.
- This is a great make ahead dish. The ratatouille tastes even better on day 2, 3 or even 4!
Variations
There are many tasty ways to make this recipe your own. Here are a few of my favorites.
- Make it spicy ~ Stir in a few shakes of red pepper flakes to add a kick of heat to the ratatouille.
- Add a protein ~ Make the ratatouille a hearty dish by adding some protein. Stir in a can of drained chickpeas or cannellini beans. Or toss in cooked shrimp or shredded chicken.
- Make it a sauce ~ Add the ratatouille to a blender and whirl with a little chicken stock. Toss with hot or cold pasta and lots of fresh basil. Add some fresh mozzarella too.
- Serve it for brunch ~ Heat the ratatouille in a large sauce pan. Make 4-5 wells in the ratatouille using a large spoon. Crack eggs into each well. Cover and cook over 6-8 minutes or until your liking.
Frequently asked questions
It's a personal preference. I leave the peel on as I like the texture and flavor it adds to the dish. Some feel it's bitter and remove it.
The choice is up to you. Serve it hot over pasta or polenta. Serve it cold as a chunk dip with slices of crusty bread. Or try it at room temperature too.
Place completely cooled ratatouille in an airtight container. These are my favorite meal prep containers. I use them at home and for my personal chef clients. Store in the refrigerator up to 4 days. Freeze for up to 2 months.
How to serve ratatouille
Ratatouille is a very versatile dish and can be served in many ways.
- Serve the ratatouille as a side with grilled steak, chicken, pork chops or fish.
- Top creamy Parmesan polenta, pasta, or rice with the vegetable medley for a filling, satisfying, and healthy dinner.
- Any leftovers can become a filling for omelets
- Toss with balsamic vinegar and extra virgin olive oil for a cold vegetable salad.
- Use as a topping on crostini for an appetizer.
One more thing
Did you try this recipe?
Let me know by leaving a comment and a star rating below. Share it on Pinterest, Instagram and Facebook.
Thanks ~ Amy
Recipe
Easy Slow Cooker Ratatouille
- Total Time: 2 hours 15 minutes
- Yield: 6 servings 1x
Description
There is no need to heat up the kitchen when making Easy Slow Cooker Ratatouille. It is delicious as an entree or side dish and is loaded with a bounty of fresh vegetables.
Ingredients
- 4 cups diced eggplant, about 1 ½ pounds (1 ½ inch dice)
- 3 cups diced zucchini (1 ½ inch dice)
- 2 cups diced tomatoes (1 ½ inch dice)
- 1 ½ cups diced red bell pepper (1 ½ inch dice)
- 1 cup chopped onion (1 ½ inch dice)
- 2 chopped garlic cloves
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon herbes de Provence
- 1 can (8-ounce) tomato sauce
- 2 tablespoons thinly sliced fresh basil
- shredded Parmesan cheese, for serving
Instructions
- Add ingredients to slow cooker: In a slow cooker, combine eggplant, zucchini, tomatoes, red bell pepper, onion, garlic, salt, pepper, and herbes de Provence. Pour tomato sauce over vegetables, stir to combine, and cover with the lid.
- Cook: Set slow cooker on LOW heat setting for 4 ½ to 5 hours or on HIGH heat setting for 2 to 2 ½ hours.
- Serve: Serve as a side dish. Or serve as a main dish over rice, pasta, or polenta. Serve as an appetizer on crusty bread. Sprinkle with basil and shredded Parmesan cheese.
Notes
- Summer vegetables are the best for this recipe. But this is a very forgiving recipe and even winter vegetables are fabulous in the dish.
- Cut all the vegetables in the same size pieces. This helps them all cook at an even rate.
- This is a great make ahead dish. Ratatouille tastes even better on day 2 or even 3!
- Reheat this dish over medium low heat and stir occasionally. Or heat in the microwave on 60 percent power for 1 minute. Continue heating at 30 second intervals. Or heat covered in a 350 degree F oven for 15 to 20 minutes.
Nutritional information is an estimate and based on the ingredients and cooking methods used in this recipe.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Entree
- Method: Slow cooker
- Cuisine: Italian
Nutrition
- Serving Size: ⅙ of recipe
- Calories: 72
- Sugar: 8.8.g
- Sodium: 246
- Fat: 0.5 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 16.4 g
- Fiber: 6.2 g
- Protein: 3.4 g
- Cholesterol: 0 mg
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