A delicious slow cooker ratatouille with summer vegetables. Serve as a side, over rice or quinoa, with a grilled protein or even in an omelet.
Important question…where is your slow cooker right now? Is it tucked away in a cabinet? Hiding out in the basement? I know that most people, myself included, tend to forget about slow cooking over the summer because it’s HOT and we’re drawn to cold foods, but there are plenty of summer slow cooker recipes to be made! To prove it I’m teaming up with my favorite blogging friends to bring you a host of healthy slow cooker recipes that are perfect for summer.
My contribution to this roundup is a slow cooker ratatouille and I’m pretty sure this dish is going to become a summer staple because Isaac and I both LOVED it. It’s not only amazingly easy to toss together, but it’s absolutely delicious and so versatile.
It’s an awesome Sunday meal prep/batch cooking recipe because it makes a large amount and you can use it in a variety of ways throughout the week. Here’s what I’m thinking:
as a side with grilled or baked protein
add beans and serve as a vegetarian main
over crusty bread, pasta, rice, polenta or quinoa
for breakfast with eggs (shakshuka style) or in an omelet
as a filling for crepes
over a baked sweet potato
on a sandwich or pizza
cold as a salad
with tortilla chips
So many options!! You might want to make a double batch. 🙂
Summer Vegetable Ratatouille
In terms of picking what veggies to use for the ratatouille, I simply went to our local farmers market and stocked up on all the summer veggies I could…