Slow Cooker Lemon Basil Ratatouille
10 minutes of prep time is all you need to make this summertime Lemon Basil Ratatouille! Use your slow cooker or Instant Pot for ultimate ease.
Servings: 8 servings
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
- Begin by chopping your vegetables into small chunks. Keep the tomatoes whole.
- For the Slow Cooker:
- Place all vegetables inside the bottom of your slow cooker.
- 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.
- Cook on low for 5-6 hours.
- Serve hot with extra basil for garnish, and salt to taste.
- For the Instant Pot:
- Place all vegetables inside the bottom of your Instant Pot.
- 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.
- Secure the lid on your Instant Pot. Select the manual function. Cook on high pressure for 10 minutes. Once complete, use a natural release.
- 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.
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.