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Slow Cooker Ratatouille is a delicious blend of fresh vegetables that are cooked tender in the crockpot. Serve with a side of crusty bread for an amazing meal idea.
![Yellow squash, zucchini, egg plant and red bell pepper cooked in a tomato based sauce in the slow cooker with a silver ladle.](https://www.eatingonadime.com/wp-content/uploads/2024/07/200KB-Slow-Cooker-Ratatouille-7.jpg)
Ratatouille is a delicious blend of summer vegetables that are cooked tender for a colorful soup idea. This vegetable stew can easily be served a tasty side dish or as a main dish recipe.
This crockpot recipe is easy to make and the slow cooker does all the work. Prep your vegetables ahead of time and serve this stew for a summertime side or it is even delicious during the winter. You may also love Crock Pot Chicken Stew Recipe and Easy Crockpot Chicken Vegetable Soup.
Table of Contents
What is Ratatouille?
Ratatouille is know as a French Vegetable Stew. It is packed with delicious vegetable and is cooked in a tomato based sauce. You can even add in chicken breast or chicken thighs for a delicious variation.
It is perfect to make ahead of time and serve for many occasion.
Ingredients
![Ingredients - Eggplant, zucchini, squash, bell peppers, onion, garlic, tomatoes, tomato paste, fresh basil, thyme, olive oil, salt, pepper](https://www.eatingonadime.com/wp-content/uploads/2024/06/200KB-Slow-Cooker-Ratatouille-1.jpg)
Scroll to the bottom for the full recipe in the recipe card.
Variations Ideas
This recipe can be made with a variety of vegetables. We usually what we have on hand such as yellow bell peppers, potatoes, and sweet potato. It would even be delicious made with fresh tomatoes, red onion and green bell peppers.
You can easily use Italian Seasoning Recipe as a great substitute for the seasoning. If you prefer the sauce to be a bit spicy, sprinkle in a tsp red pepper flakes.
How to Make Ratatouille in the Slow Cooker
![Chopped yellow squash, red bell peppers, chopped onion, and chopped zucchini in a bowl topped with minced garlic.](https://www.eatingonadime.com/wp-content/uploads/2024/06/200KB-Slow-Cooker-Ratatouille-2.jpg)
Step 1 – In a large bowl, combine the cubed eggplant, zucchini, yellow squash, red bell peppers, onion, and minced garlic.
![Diced tomatoes with juice mixed with basil, thyme, oil, salt and pepper in a bowl](https://www.eatingonadime.com/wp-content/uploads/2024/06/200KB-Slow-Cooker-Ratatouille-3.jpg)
Step 2 – In a separate bowl, whisk together the diced tomatoes with juice, tomato paste, chopped basil, thyme, olive oil, salt, and pepper.
![Chopped vegetables topped with tomato based sauce in a bowl with a wooden spoon](https://www.eatingonadime.com/wp-content/uploads/2024/06/200KB-Slow-Cooker-Ratatouille-4.jpg)
Step 3 – Pour the tomato mixture over the vegetables and gently stir to coat evenly.
![Tomato based sauce mixed with chopped vegetables in the slow cooker](https://www.eatingonadime.com/wp-content/uploads/2024/07/200KB-Slow-Cooker-Ratatouille-5.jpg)
Step 4 – Transfer the vegetable mixture to a 6-quart slow cooker.
- Step 5 – Cover the slow cooker and cook on low for 4 hours, or until the vegetables are tender and the flavors have blended together.
- Step 6 – Gently stir the ratatouille to combine the vegetables and sauce. Top with parmesan cheese and serve.
Expert Tips
- Cutting Vegetables – Chopping the vegetables into similar sizes ensures even cooking and allows them to hold their shape during the slow cooking process.
- Combining Ingredients – We recommend combining the vegetables with the tomato sauce ingredients to ensure the best flavor.
- Cooking Time – Cooking time will vary depending on your slow cooker or the size of your vegetables. You want to cook the stew until the vegetables are cooked tender but not overcooked.
![A bowl of cooked zucchini, squash, onion and tomatoes in a bowl of sauce with a spoon](https://www.eatingonadime.com/wp-content/uploads/2024/07/200KB-Slow-Cooker-Ratatouille-15.jpg)
Serving Suggestions
Ratatouille is a great recipe to serve with many side dish recipes. We usually serve it over Instant pot White Rice Recipe, Instant Pot Brown Rice or for a low carb option Cauliflower Rice Recipe. It is even delicious served over your favorite pasta.
We have also served with Olive Garden Breadsticks Recipe to get every last drop of the sauce.
Frequently Asked Questions
After cooking ratatouille in the crockpot and it is to watery, take the lid off the slow cooker and the liquid will evaporate. Continue cooking for about 30 minutes to an hour until the sauce thickens.
Yes, this is a great soup to prepare and enjoy all week long. We actually think it taste better the next day as the vegetables have time to marinate in the seasoning.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Yes, this soup freezes great in a freezer safe container. Store in the freezer for up to 3 months for best results. Thaw in the fridge overnight to reheat.
Reheat the leftovers in the microwave or on the stovetop in a saucepan.
![A bowl of cooked zucchini, squash, onion and tomatoes in a bowl of sauce with a spoon with a side of crusty bread.](https://www.eatingonadime.com/wp-content/uploads/2024/07/200KB-Slow-Cooker-Ratatouille-18.jpg)
More Easy Vegetable Soup Recipes
Quick and Easy Instant Pot
Instant Pot Vegetable Soup Recipe
Quick and Easy Soup
Easy Creamy Vegetable Soup Recipe
Quick and Easy Vegetarian
Easy Slow Cooker Vegetable Soup Recipe
If you make this Slow Cooker Ratatouille Recipe, please leave us a comment or a star review. We love to hear from you.
![](https://www.eatingonadime.com/wp-content/uploads/2024/07/200KB-Slow-Cooker-Ratatouille-17.jpg)
Slow Cooker Ratatouille
Ingredients
- 1 large eggplant cubed
- 2 medium zucchini cubed
- 2 medium yellow squash cubed
- 2 red bell peppers seeded and cubed
- 1 medium onion chopped
- 4 cloves garlic minced
- 1 28-ounce can diced tomatoes, with juice
- 1/4 cup tomato paste
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped fresh thyme
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a large bowl, combine the cubed eggplant, zucchini, yellow squash, red bell peppers, onion, and minced garlic.
- In a separate bowl, whisk together the diced tomatoes with juice, tomato paste, chopped basil, thyme, olive oil, salt, and pepper.
- Pour the tomato mixture over the vegetables and gently stir to coat evenly.
- Transfer the vegetable mixture to a 6-quart slow cooker.
- Cover the slow cooker and cook on low for 4 hours, or until the vegetables are tender and the flavors have blended together.
- Gently stir the ratatouille to combine the vegetables and sauce.
This soup was delicious!