Slow Cooker or Instant Pot Lemon Basil Ratatouille

Throw your favorite fresh garden vegetables in your slow cooker or Instant Pot, and top with a super easy lemon basil sauce for a healthy weeknight ratatouille! Only 10 minutes of prep time!

The other day my house smelled absolutely amazing. Some slow cooker meals have that effect, but this one took it to a whole new level! I am super excited to share this recipe because of my love of summer vegetables and because I hope this convinces you to visit your local farmer’s market. It’s my favorite weekend activity!! Last weekend I picked up this:

I wasn’t quite sure what I was going to do with it at the time, but quickly decided it was all going in my crockpot with some lemon, garlic, and basil. My goodness it was absolutely fantastic. Even my kids who aren’t keen on eggplant, devoured their bowls of veggies. I did serve their ratatouille with pasta and parmesan cheese, but hey, whatever works!! The vegetables tenderized perfectly, and the tomatoes softened to make a delicious sauce with the lemon, garlic, and basil. I actually just ate two large bowls of this topped with extra basil, nothing else required.

Feel free to customize with your personal favorite vegetables. I used zucchini, summer squash, eggplant, onion, and tomatoes. I am sure a bell pepper would be delicious, or the use of fall or winter squash would also be super yummy. Chop of your veggies (not the tomatoes) and throw in the slow cooker.

In a food processor, blend lemon, basil, tomato paste, garlic, a little olive oil, and white wine vinegar. Pour over top of the veggies, and let cook for 5-6 hours on low. Serve hot on top of pasta or all on its own. Add parmesan, salt, and fresh basil for a bit of more flavor.

Sooooooo good. Enjoy!!!

*I have added instructions for the Instant Pot because this is a recipe I make all the time! It works perfectly in either the slow cooker or Instant Pot. This is the Instant Pot I use for all of my recipes

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Slow Cooker Lemon Basil Ratatouille

Prep Time 10 minutes

Cook Time 5 hours

Total Time 5 hours 10 minutes

Servings 8 servings

Author Amy Rains

5 from 3 votes

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Ingredients

• 1 small eggplant*
• 2 medium sized zucchini
• 2 medium sized summer squash
• 1 large white onion
• 2 cups cherry or grape tomatoes
• 1 cup loosely packed basil
• 1/3 cup olive oil
• Juice of 1 lemon
• 3 cloves garlic minced
• 2 tbsp tomato paste
• 2 tbsp white wine vinegar
• 1 tsp salt plus more to taste

Instructions

1. Begin by chopping your vegetables into small chunks. Keep the tomatoes whole.
2. For the Slow Cooker:
3. Place all vegetables inside the bottom of your slow cooker.
4. Blend together, basil, olive oil, lemon, garlic, tomato paste, vinegar, and salt in a food processor or blender until the basil is completely pureed and incorporated. Toss on top of the vegetables.
5. Cook on low for 5-6 hours.
6. Serve hot with extra basil for garnish, and salt to taste.
7. For the Instant Pot:
8. Place all vegetables inside the bottom of your Instant Pot.
9. Blend together, basil, olive oil, lemon, garlic, tomato paste, vinegar, and salt in a food processor or blender until the basil is completely pureed and incorporated. Toss on top of the vegetables.
10. Secure the lid on your Instant Pot. Select the manual function. Cook on high pressure for 10 minutes. Once complete, use a natural release.
11. Serve hot with extra basil for garnish and salt to taste. Serve as a side dish, or over your favorite pasta or spiralized vegetable noodles.

Recipe Notes

Eggplant can be bitter. Once you slice the eggplant into chunks, sprinkle with a little sea salt and let sit for a few minutes. The eggplant will "sweat". Use a paper towel to soak up the "sweat", and this will prevent the bitter taste.