Best Slow Cooker Ratatouille Recipe For This Fall (2024)

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by Mihaela

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How to make the best Ratatouille recipe this fall? In a slow cooker, of course.

Looking for a healthy and delicious autumn recipe? How about some good old Ratatouille?

But there are so many versions today that it’s hard to know which one is the best ratatouille recipe, isn’t it?

Well, I always found it more interesting to mix the classic and the modern when it comes to cooking. That’s why I took a traditional ratatouille recipe and cooked it in a slow cooker (a.k.a Crock Pot).

Best Slow Cooker Ratatouille Recipe For This Fall (1)Making ratatouille in a slow cooker takes more time, but it’s really easy, because all you have to do is prep it, throw it in and leave it there until it’s done. There is no need to watch it or to adjust anything.

And because we are cooking the veggies at low temperature, they keep most of their nutrients and flavor, making them healthier and more delicious.

Best Slow Cooker Ratatouille Recipe For This Fall (2)

If you don’t have a slow cooker, you can find a decent priced one on Amazon, but you can also make this recipe in the oven, without a crock pot. I have included the instructions for doing that in the Recipe Notes below.

But before we rock the kitchen, I would like to tell you a few things about this dish. I have also included my best tips for making this easy slow cooker ratatouille recipe, so keep reading as it gets interesting.

Now, out of curiosity, how many of you know what ratatouille is?
Just to be clear, I am not talking about the movie, and the recipe was not named after it.

What is Ratatouille

Best Slow Cooker Ratatouille Recipe For This Fall (3)

According to Wikipedia, Ratatouille is a stew made of veggies and it originates from south of France, more specifically Nice. Hence, it is sometimes called ratatouille niçoise.

In its old days, it was known as the poor man’s dish. Today, it became so popular around the world and although it is relatively cheap to make, it’s hardly for the poor.

The traditional ratatouille recipe is made of eggplant, zucchini, tomato, onion, garlic, seasoning, bell peppers, basil, and thyme.

But due to its current popularity, there are now so many versions of it.

Best Slow Cooker Ratatouille Recipe For This Fall (4)

Now, as mentioned above, I like to mix the classic and the modern when cooking. So today I will show you how to make a traditional ratatouille recipe in a slow cooker.

You can serve it as an appetizer, main, or side dish.

If you’re a vegetarian it’s great as a main. But since most foodies love it as a side dish, I will give you a few ideas on what to serve with ratatouille.

What To Serve With Ratatouille

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The answer to this would be quite broad because it goes perfectly with a lot of dishes. But I will narrow it down to my favorites, as I think you will love them too:

  1. Roast Chicken
  2. Steak
  3. Crusty bread or toasted sourdough (Vegetarian)
  4. Roast duck
  5. On a toast with melted mozzarella on top
  6. With avocado toasts (Vegan – if you skip the Parmesan cheese)
  7. Baked Salmon
  8. Grilled meats
  9. With fried eggs and a sprinkle of fresh chopped parsley

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Now that you know what to serve with ratatouille, I will also give you a few tips about cooking it:

  • Use only good quality olive oil. This will enhance flavor, while the cheapest ones will taint it.
  • The best way to make the spiral shape is to pick each veggie slice and build a small stack in your hand. Then place it into the slow cooker following its edges all the way around in a spiral shape.
  • Place the tomato sauce at the bottom of the slow cooker and not on the veggies, so that they will remain firm and keep their nice shape after cooking.

Now you know what ratatouille is, what to serve with it, and the best tips for cooking it. So let’s rock the kitchen, shall we?

Watch the video and see how to make Ratatouille in a slow cooker, and don’t forget to Subscribe to my Youtube Channel for more recipe videos.

How To Make Ratatouille In A Slow Cooker

Best Slow Cooker Ratatouille Recipe For This Fall (7)

Best Slow Cooker Ratatouille Recipe For This Fall (8)

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4.36 from 17 votes

Slow Cooker Ratatouille Recipe

This slow cooker ratatouille recipe is a delicious autumn recipe that you can serve as an appetizer, main or side dish

Course dinner, lunch, Main Course, Side Dish

Cuisine French, Vegetarian

Prep Time 15 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 4

Calories 268kcal

Author Mihaela

Ingredients

  • 1 Tbsp olive oil
  • 1 can (250g/8oz) chopped tomatoes
  • 1 Tbsp balsamic vinegar
  • 2 garlic cloves - minced
  • 1 Tbsp Italian spices
  • 1 large red onion
  • 1 medium eggplant
  • 1 white eggplant - (optional)
  • 1 medium zucchini
  • 2 red potatoes
  • 3 sweet peppers - different colors
  • 1/2 cup (50g) finely grated parmesan
  • A pinch of fresh thyme
  • Salt & pepper - to taste

Instructions

  • Slice all veggies using a mandoline. You can also slice them with a sharp knife, but a mandoline will make even and thin slices.

  • Place the chopped tomatoes, balsamic vinegar, garlic and Italian spices in the slow cooker.

  • Season generously with salt and pepper, and mix to combine. Add half of the grated parmesan.

  • Layer the sliced veggies on top. Make a spiral-shaped stack of veggies, then drizzle olive oil.(NOTES - The best way to make the spiral, is to pick each veggie slice and build a small stack in your hand. Then place it into the slow cooker following its edges all the way around.)

  • Add in the remaining parmesan. Season to your taste and sprinkle fresh thyme.

  • Cover and cook on HIGH for 2-3 hours or on LOW for about 4-5 hours.

    NOTE: If you cook on HIGH check it after 2 hours. If you cook on LOW check it after 4. Cooking time depends on how thick the veggie slices are, and on the model of your slow cooker.

Recipe Notes

You can also make this recipe in the oven. Replace the slow cooker with a round oven-proof dish or a cast iron pan and cook it in the oven for about 1.5 hours,at 350F/180C.

The ingredients remain the same.

Nutrition

Serving: 340g | Calories: 268kcal | Carbohydrates: 41g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 312mg | Potassium: 1381mg | Fiber: 11g | Sugar: 16g | Vitamin A: 3136IU | Vitamin C: 143mg | Calcium: 226mg | Iron: 3mg

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Best Slow Cooker Ratatouille Recipe For This Fall (2024)

FAQs

Does ratatouille taste better the next day? ›

Ratatouille takes some time to make, and tastes better the next day, so plan ahead. The upside is that it's a perfect make-ahead dish for a party. You can store it in the refrigerator for up to 5 days, then gently reheat it, or bring it to room temperature before serving.

What are the two ways ratatouille is commonly served? ›

Ratatouille can be served as a first course with bread; it can also be served as a side dish, as you would any vegetable side. However, I most enjoy serving ratatouille as a main-ish dish; that is, as an anchor to a summer's dinner.

How long does ratatouille keep? ›

It is best to make your ratatouille one or two days before serving so the flavors have a chance to meld and mellow. Once the dish is cooked and cooled, transfer it to a container, adding a little oil if necessary, and refrigerate for up to five days.

How to thicken ratatouille? ›

When the stew coheres and thickens, it's done. To speed up the process of thickening the ratatouille, you can add up to a half-can of tomato paste and/or raise the heat, but it will need to cook for about an hour on the stovetop to reach its full potential.

What is the secret for a good ratatouille? ›

Ratatouille requires ripe vegetables, a liberal hand with the olive oil, and patience: only long, slow cooking will give you the creamy soft vegetables, and intense, almost jammy sauce that sings of the sun. Anything else is just plain vegetable stew.

How do you take the bitterness out of ratatouille? ›

My Mother's Ratatouille
  1. Ingredients. • 2 Japanese eggplants, diced. • 1/2 cup extra-virgin olive oil. ...
  2. Instructions. Submerge the eggplant in ice-cold water and let it sit for 10 minutes to remove any. bitterness. ...
  3. Notes: Many cooks will claim that salting an eggplant will remove its bitterness, but I learned from a.
Apr 9, 2023

What do you traditionally eat with ratatouille? ›

Ratatouille can be the main dish with a side of crusty bread or a salad accompanying a meal, but it's also good served over polenta, pasta, mashed potatoes, quinoa, and rice. Use it as a filling for omelets and tarts or as a side for grilled or roasted meats.

What are the most common ingredients used in ratatouille? ›

Ratatouille is a French Provencal dish that consists of stewed vegetables. Though recipes and ingredients vary, there are some ingredients that are almost always used: eggplant, tomatoes, zucchini, onions, and bell peppers.

What protein goes well with ratatouille? ›

One of the best ways to enjoy ratatouille is as a side dish. It goes well with grilled meats like chicken, pork, or beef as well as stewed and sauced recipes. The rich tomato sauce and fresh herbs add a burst of flavor that complements the smoky, savory taste of roasted, stewed or grilled meat.

How to cut onions for ratatouille? ›

Every rule has exceptions: the onion must be cut into slices, in this way it will be recognizable in the dish and it will not be lost in the rest of the ingredients; instead, the tomatoes must be cut in half and, if they are very small, they must be cooked after having pricked them with a toothpick.

What is the actual dish in ratatouille? ›

In truth, the dish from the movie is Confit byaldi, a twist on the conventional French dish ratatouille, concocted by French chef Michel Guérard and adapted for the movie by Chef Thomas Keller.

Can I freeze ratatouille? ›

Once cooked, remove the dish from the oven and let it cool completely before freezing. Divide the ratatouille into individual portions or desired serving sizes. Place each portion in a freezer-safe container or resealable freezer bags. Label the containers with the date and contents, then transfer them to the freezer.

How do you make ratatouille less acidic? ›

If your dish tastes too sour try to add sweetness—think sugar, honey (it's healthy!), cream or even caramelized onions. You can also dilute the dish (same as you would with a dish with too much salt). As a last resort, add a pinch of baking soda to make the dish more alkaline.

What is passada? ›

What is Passata? Passata is simply puréed, strained uncooked tomatoes… that's it. There are no fillers and no distractions. Just 100% tomatoes. Tomatoes are crushed, then puréed and finally strained to remove any tomato pieces, skins and seeds.

Should ratatouille be runny? ›

I learned the hard way that watery ratatouille is not at all desirable and so you should leave it uncovered while it's cooking. I also learned that you cannot leave the skin on tomatoes or you'll be chomping on wiry rolls of tomato skin, which completely ruins the dish.

Does ratatouille reheat well? ›

The ratatouille is also excellent the next day–cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.

Do leftovers taste better the next day? ›

Have you ever warmed up a bowl of spaghetti bolognese for lunch the day after it was cooked and thought, god, this tastes better than yesterday? Well, science has turned your suspicions into fact: leftovers really DO taste better after spending a night in the fridge.

Why do casseroles taste better the next day? ›

One thing that happens is the flavor molecules of many spices are able to seek out the fats in a dish over time, which results in the flavor molecules being more accessible to our senses.

References

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