Slow cooker ratatouille with zucchini, peppers, and tomatoes

Slow Cooker Ratatouille (with Fresh Summer Veggies!)

Slow cooker ratatouille is a delightful and easy way to enjoy a medley of fresh, seasonal vegetables simmered to perfection in a rich, garlicky tomato sauce. This simplified version, prepared in a slow cooker, makes incorporating a generous serving of vegetables into your diet effortless, especially during the warm summer months. It’s a fantastic option for those embracing a gluten-free lifestyle and seeking convenient, healthy meals. For another convenient and flavorful dish, check out our Slow Cooker Chicken Curry. It’s equally simple to prepare and packed with taste.

“Very easy to make and tasted delicious!”

– Amanda

The Easiest Way to Enjoy Summer Vegetables: Crockpot Ratatouille!

If you find yourself with an abundance of summer vegetables from a local market, CSA, or your own garden, this slow cooker ratatouille is the perfect solution! This method of making ratatouille is incredibly simple, requiring minimal hands-on time after the initial preparation. Plus, it keeps your kitchen cool during those hot summer days, eliminating the need to turn on the oven. Similar to our Chicken with Chickpeas recipe, this dish is a great one-pot meal that simplifies cooking and cleanup.

This recipe aims to provide a straightforward, slow-cooker vegetable dish suitable for meal prepping and versatile enough to enjoy throughout the week. Additionally, it’s an excellent way to utilize common garden vegetables like zucchini, eggplant, and tomatoes, which are plentiful during the summer months. If you are looking for another great use for your garden vegetables, try our Tarator Recipe.

This ratatouille recipe is incredibly versatile and delicious, whether served hot or cold, as a side dish or a main course. Try it piled on toasted gluten-free bread, drizzled with olive oil, and topped with parmesan cheese shavings. Beyond its taste, this recipe is designed to save you time. While the eggplant is marinating in salt to reduce bitterness, you can chop the remaining vegetables and sauté the onion, garlic, tomato paste, and wine (or broth if you prefer). Once everything is prepared, the cooking process is hands-off, leaving you with a large batch of flavorful vegetables that can be stored in the refrigerator for the entire week.

Let’s Make Slow Cooker Ratatouille

Jump to Recipe Instructions

To prepare, gather your ingredients, chop and salt the eggplant, and chop the remaining vegetables. Sauté the onions, then add the tomato paste, garlic, and wine. Transfer the tomato mixture, vegetables, salt, and spices to the slow cooker. Cook, allow to cool, and serve with fresh basil.

Serving and Using Slow Cooker Ratatouille

One of the best aspects of this crockpot ratatouille is its versatility! It makes an excellent slow-cooker side dish, but it’s also hearty enough to serve as a simple dinner. Here are some of the ways you can enjoy ratatouille:

  • As a BBQ side dish alongside any grilled or barbecued meat.
  • Stir a spoonful into scrambled eggs.
  • Spread on toast, top with an egg or fresh mozzarella, and serve with a side salad dressed with balsamic vinaigrette.
  • Serve on top of balsamic grilled chicken or yogurt-marinated chicken, grilled fish, or shrimp.
  • Enjoy it as a meal in a bowl with crusty bread, fresh basil, and a drizzle of extra olive oil.
  • Use it as a simple pasta sauce by mixing with your favorite gluten-free pasta and topping with grated Parmesan cheese.

Freezing & Storing Tips

Yes, ratatouille can be frozen! This recipe is perfect for making ahead because it stores well in both the refrigerator and freezer. It will keep in the fridge for up to a week in an airtight container. To freeze, allow it to cool completely in the fridge, then store in a freezer-friendly container for up to 3 months.

Ingredient Substitution Do’s & Don’ts

With so many wonderful vegetables in this dish, don’t worry if you’re missing one or two. Simply increase the amount of another vegetable already on the ingredient list (e.g., using more zucchini instead of yellow squash). However, it is not recommended to substitute a vegetable that is not already included in the recipe. If you prefer not to use wine for deglazing, you can substitute chicken stock or vegetable stock (to keep it vegetarian).

This Recipe Is…
Dairy Free
Gluten Free
Nut Free
Paleo
Vegan
Vegetarian

How to Make Slow Cooker Ratatouille: Step-by-Step Instructions

Follow these easy steps to create a flavorful slow cooker ratatouille with fresh summer vegetables. This gluten-free recipe is perfect for a simple side dish or a hearty main course.

  1. Prepare the Eggplant: Dice 1 medium eggplant (about 1 pound) into 1-inch cubes. Place the cubed eggplant in a colander. Sprinkle with ½ teaspoon of kosher salt, toss to combine, and let it sit for 30 minutes. This helps remove any bitterness from the eggplant.
  2. Sauté the Onions: Heat a large skillet over medium heat. Add 2 tablespoons of olive oil and 1 medium red onion (cut into ½-inch pieces). Sprinkle with a pinch of salt and cook until the onion is softened, about 5 minutes, stirring occasionally.
  3. Add Tomato Paste and Garlic: Add 2 tablespoons of tomato paste and 4 minced cloves of garlic to the skillet. Cook until fragrant, about 1 minute, stirring constantly to prevent burning.
  4. Deglaze with Wine: Pour in ⅓ cup of dry white wine, stirring to scrape any browned bits from the bottom of the pan. This adds depth of flavor to the ratatouille. If you prefer not to use wine, substitute with vegetable stock or chicken stock along with a tablespoon of white wine vinegar.
  5. Combine Ingredients in Slow Cooker: Carefully transfer the onion-tomato paste mixture to a 6-quart slow cooker. Gently squeeze the eggplant to remove any excess liquid, then add it to the slow cooker along with 2 diced bell peppers (red or yellow), 2 diced zucchini, 2 diced yellow squash, and 3 chopped Roma tomatoes (seeded).
  6. Add Seasoning: Sprinkle the vegetables with 1 teaspoon of dried Italian seasoning (no-salt added) or herbs de Provence, and ¼ teaspoon of freshly ground black pepper.
  7. Add Olive Oil and Salt: Drizzle the remaining 1 tablespoon of olive oil over the vegetables. Add the remaining 1 teaspoon of kosher salt. Stir until all ingredients are well combined.
  8. Cook in Slow Cooker: Cover the slow cooker and cook on high for 3-5 hours or on low for 5-7 hours. The cooking time can be adjusted based on your desired texture. Shorter cooking times will result in vegetables that retain their shape, while longer times will meld the vegetables together.
  9. Adjust Seasoning: Uncover the slow cooker and add ½ teaspoon of kosher salt. Taste and adjust seasoning as needed to suit your preference.
  10. Cool and Serve: Remove the ratatouille from the slow cooker and allow it to cool to room temperature or refrigerate. The ratatouille will thicken as it cools. Sprinkle with ¼ cup of thinly sliced fresh fresh basil before serving.

Enjoy your delicious and easy slow cooker ratatouille!

Slow Cooker Ratatouille: A Gluten-Free Summer Delight

Welcome to a world of vibrant flavors with our easy and delicious Slow Cooker Ratatouille! This naturally gluten-free dish is packed with fresh summer vegetables and simmered to perfection in a rich tomato sauce. It’s the perfect way to enjoy a healthy, satisfying meal without any gluten worries. Let’s dive in!

Ingredients

  • 1 medium eggplant (about 1 pound), cut into 1-inch cubes
  • 2 teaspoons kosher salt, divided
  • 3 tablespoons olive oil, divided
  • 1 medium red onion, cut into ½-inch pieces
  • 2 tablespoons tomato paste
  • 4 cloves garlic, minced
  • ⅓ cup dry white wine
  • 2 red or yellow bell peppers, or a combination (about 1 pound), cut into ½-inch pieces
  • 2 medium zucchini (about ¾ pound), cut into 1-inch pieces
  • 2 medium yellow squash (about ¾ pound), cut into 1-inch pieces
  • 3 large Roma or plum tomatoes (about ½ pound), seeded and coarsely chopped
  • 1 teaspoon dried no-salt added Italian seasoning, or herbs de Provence
  • ¼ teaspoon freshly ground black pepper

To Add at the End

  • ¼ cup thinly sliced fresh basil

Nutritional Benefits of Slow Cooker Ratatouille

Our Slow Cooker Ratatouille is not only delicious but also incredibly nutritious and naturally gluten-free! Here’s a breakdown of the key benefits:

  • Naturally Gluten-Free: This recipe is entirely free from gluten, making it a safe and delicious option for those with celiac disease or gluten sensitivity.
  • Rich in Vitamins and Minerals: Packed with essential nutrients from a variety of vegetables, including vitamins A and C, potassium, and iron.
  • High in Fiber: The abundance of vegetables contributes to a high fiber content, promoting healthy digestion and satiety.
  • Low in Calories and Fat: A light and healthy dish, perfect for maintaining a balanced diet.
  • Antioxidant-Rich: The vibrant colors of the vegetables indicate a high concentration of antioxidants, which help protect your body against cell damage.

Detailed Nutrition Information (Per Serving)

Serving Size: 1 (of 16)

  • Calories: 54kcal
  • Carbohydrates: 6g
  • Protein: 1g
  • Fat: 3g
    • Saturated Fat: 0.4g
    • Polyunsaturated Fat: 0.4g
    • Monounsaturated Fat: 2g
  • Sodium: 311mg
  • Potassium: 292mg
  • Fiber: 2g
  • Sugar: 4g
  • Vitamin A: 700IU
  • Vitamin C: 31mg
  • Calcium: 19mg
  • Iron: 1mg

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Tips, Tricks, and Variations for the Best Slow Cooker Ratatouille

Here are some helpful tips and variations to make this recipe your own while keeping it gluten-free and delicious:

Ingredient Substitutions

  • Wine Substitute: If you prefer not to use wine, substitute with vegetable or chicken stock. For an extra tang, add a tablespoon of white wine vinegar.
  • Vegetable Variations: Feel free to adjust the vegetables based on what’s in season or your personal preference. Just ensure the total quantity remains consistent.
  • Herbs: Fresh herbs can elevate the flavor. Consider adding thyme, oregano, or rosemary along with the basil.

Serving Suggestions

  • Side Dish: Serve alongside grilled meats, fish, or poultry for a complete and balanced meal.
  • Main Course: Enjoy it as a hearty vegetarian or vegan main course.
  • Pasta Sauce: Toss with your favorite gluten-free pasta for a simple and flavorful meal.
  • Bread: Serve over toasted gluten-free bread for a delicious appetizer or snack.
  • Eggs: Swirl a spoonful into scrambled eggs or omelets for added flavor and nutrition.

Dietary Modifications

  • Vegan: This recipe is naturally vegan.
  • Paleo/Whole30: This recipe aligns with Paleo and Whole30 diets.

Freezing and Storing

  • Refrigerate: Store in an airtight container in the refrigerator for up to 5 days.
  • Freeze: Allow to cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Essential Tools

To make this Slow Cooker Ratatouille, here are a few essential tools I recommend:

  • Slow Cooker: A reliable 6-quart slow cooker will ensure even cooking and consistent results.
  • Large Skillet: A large skillet is essential for sautéing the onions and garlic.
  • Sharp Knife Set: A good set of chef knives will make chopping all those veggies a breeze.

Enjoy Your Gluten-Free Slow Cooker Ratatouille!

We hope you love this simple, healthy, and delicious recipe. It’s a perfect way to enjoy the flavors of summer without any gluten concerns. Happy cooking!

Essential Equipment for This Recipe

To prepare this delicious recipe, you’ll need the following kitchen tools:

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