Best 4 Slow Cooker Ratatouille Recipes

Ratatouille, a vibrant Provençal stew, is a symphony of flavors and textures, capturing the essence of the sun-drenched Mediterranean region. This humble dish, often served as a main course or as an accompaniment, showcases the bounty of fresh summer vegetables. Dive into a culinary journey as we explore a collection of slow-cooker ratatouille recipes that bring out the magic of this classic French dish. From traditional preparations to modern twists, each recipe promises a delightful experience for both the palate and the soul. Whether you prefer a hearty vegetarian version or an indulgent one with tender meats, this culinary adventure has something for every taste. So, gather your ingredients, plug in your slow cooker, and let the flavors of Provence fill your kitchen.

Let's cook with our recipes!

SLOW-COOKER RATATOUILLE

Slow-Cooker Ratatouille image

Not only does this classic recipe make a phenomenal side dish, you can also serve it with sliced French bread for a warm and easy appetizer. Try it in the summer with your garden-fresh vegetables. -Jolene Walters, North Miami, Florida

Provided by Taste of Home

Categories Side Dishes

Time 3h20m

Yield 10 servings.

Number Of Ingredients 13

Ingredients

1 large eggplant, peeled and cut into 1-inch cubes
2 teaspoons salt, divided
3 medium tomatoes, chopped
3 medium zucchini, halved lengthwise and sliced
2 medium onions, chopped
1 large green pepper, chopped
1 large sweet yellow pepper, chopped
1 can (6 ounces) pitted ripe olives, drained and chopped
1 can (6 ounces) tomato paste
1/2 cup minced fresh basil
2 garlic cloves, minced
1/2 teaspoon pepper
2 tablespoons olive oil

Steps:

Place eggplant in a colander over a plate; sprinkle with 1 teaspoon salt and toss. Let stand for 30 minutes. Rinse and drain well. Transfer to a 5-qt. slow cooker coated with cooking spray., Stir in the tomatoes, zucchini, onions, green and yellow peppers, olives, tomato paste, basil, garlic, pepper and remaining salt. Drizzle with oil. Cover and cook on high until vegetables are tender, 3-4 hours.

Nutrition Facts : Calories 116 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 468mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 6g fiber), Protein 3g protein. Diabetic exchanges

RATATOUILLE IN THE SLOW COOKER

Ratatouille in the Slow Cooker image

This slow cooker ratatouille is easy and flavorful! You can also add green bell peppers or mushrooms if desired.

Provided by charlottedab

Categories World Cuisine Recipes European French

Time 4h15m

Yield 6

Number Of Ingredients 12

Ingredients

6 medium zucchini, halved lengthwise and sliced
2 medium eggplants, cut into 2-inch pieces
4 yellow onions, chopped
4 medium tomatoes, chopped
3 red bell pepper, chopped
4 cloves garlic, minced
½ cup vegetable broth
¼ cup olive oil
2 teaspoons salt
2 teaspoons ground black pepper
½ teaspoon dried thyme
½ teaspoon dried oregano

Steps:

Combine zucchini, eggplant, onions, tomatoes, bell peppers, garlic, vegetable broth, olive oil, salt, pepper, thyme, and oregano together in a slow cooker. Cover.
Cook on High heat until vegetables are tender and cooked down, about 4 hours, or on Low heat for about 8 hours.

Nutrition Facts : Calories 256.5 calories, Carbohydrate 39.6 g, Fat 10.3 g, Fiber 13.5 g, Protein 7.5 g, SaturatedFat 1.5 g, Sodium 850.2 mg, Sugar 18.9 g

SLOW COOKER RATATOUILLE WITH SAUSAGE

Slow Cooker Ratatouille with Sausage image

I made up this slow cooker ratatouille recipe when I had bought too many squash! I served it in soup bowls over noodles. My kids loved the Parmesan cheese on top. It would be great with a side of garlic bread and a salad, too! I'm not sure if it's done the way the French would do it, but it sure is tasty! It's more like a very chunky tomato sauce, and it's great over ride or wide noodles. The wide noodles catch the sauce better than spaghetti would.

Provided by Lisa Edmundson-Hacker

Categories Soups, Stews and Chili Recipes Stews

Time 8h40m

Yield 6

Number Of Ingredients 12

Ingredients

3 (4 ounce) links mild Italian sausage
2 zucchini, sliced 1/4-inch thick
2 yellow summer squash, sliced 1/4-inch thick
1 medium eggplant, sliced 1/4-inch thick
1 medium onion, chopped
1 yellow bell pepper, chopped
¼ cup olive oil
¼ cup herbes de Provence
2 teaspoons salt, or to taste
½ teaspoon ground black pepper, or to taste
1 (28 ounce) can crushed tomatoes
¼ cup grated Parmesan cheese, or to taste

Steps:

Place sausage links in a nonstick skillet over medium heat; cook until browned, 3 to 4 minutes per side. Cool briefly and slice into rounds.
Combine zucchini, summer squash, eggplant, onion, and bell pepper in a large bowl. Add oil, herbes de Provence, salt, and pepper; toss to coat vegetables.
Place 1/3 of the vegetables in a slow cooker; layer 1/3 of the sausage and 1/3 of the crushed tomatoes on top. Repeat layers.
Cover and cook on Low, about 8 hours. Sprinkle with Parmesan cheese to serve.

Nutrition Facts : Calories 319 calories, Carbohydrate 20.2 g, Cholesterol 25.1 mg, Fat 21.5 g, Fiber 5.8 g, Protein 12.2 g, SaturatedFat 5.6 g, Sodium 1607 mg, Sugar 5.4 g

SLOW-COOKER RATATOUILLE BEAN STEW

Slow-Cooker Ratatouille Bean Stew image

Looking for a slow-cooked French dinner? Serve your family this spicy ratatouille bean and veggies stew.

Provided by Betty Crocker Kitchens

Categories Entree

Time 18h45m

Yield 5

Number Of Ingredients 10

Ingredients

1 cup dried chickpeas or garbanzo beans, sorted, rinsed
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 can (14 oz) chicken broth
1 jar (4.5 oz) sliced mushrooms, drained
1/4 teaspoon salt
1 large zucchini, sliced
1 medium red or green bell pepper, cut into pieces
1 teaspoon Italian seasoning
1 can (14.5 oz) diced tomatoes with Italian-style herbs, undrained

Steps:

Soak chickpeas in enough water to cover for at least 8 hours. Drain, discarding water.
In 3 1/2- to 4-quart slow cooker, mix chickpeas, onion, garlic, broth, mushrooms and salt.
Cover; cook on Low heat setting 10 to 12 hours.
Stir zucchini, bell pepper, Italian seasoning and tomatoes into stew. Increase heat setting to High. Cover; cook 30 to 35 minutes longer or until vegetables are tender.

Nutrition Facts : Calories 210, Carbohydrate 34 g, Cholesterol 0 mg, Fat 1/2, Fiber 9 g, Protein 11 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 7 g, TransFat 0 g

Tips:

Use a variety of fresh vegetables for the best flavor. Choose firm vegetables that will hold their shape during cooking.
Cut the vegetables into evenly sized pieces so that they cook evenly.
Add the vegetables to the slow cooker in layers, starting with the root vegetables (such as carrots and potatoes) on the bottom and the more delicate vegetables (such as zucchini and eggplant) on top.
Season the vegetables with salt, pepper, and herbs. You can also add a splash of olive oil or vegetable broth.
Cook the ratatouille on low heat for 6-8 hours, or on high heat for 3-4 hours.
Serve the ratatouille hot or at room temperature. It can be enjoyed as a main course or a side dish.

Conclusion:

Slow cooker ratatouille is a delicious and easy way to enjoy this classic French dish. It is a perfect meal for a busy weeknight or a lazy weekend. The slow cooker does all the work, so you can relax and enjoy the delicious results.