Slow Cooker Ratatouille
Slow Cooker Ratatouille is a delicious blend of fresh vegetables that are cooked tender in the crockpot. Serve with a side of crusty bread for an amazing meal idea.
Servings: 6
Cost: $15.19 Per Recipe, $2.53 Per Serving
Ingredients
- 1 large eggplant cubed
- 2 medium zucchini cubed
- 2 medium yellow squash cubed
- 2 red bell peppers seeded and cubed
- 1 medium onion chopped
- 4 cloves garlic minced
- 1 28-ounce can diced tomatoes, with juice
- ¼ cup tomato paste
- ¼ cup chopped fresh basil
- 2 tablespoons chopped fresh thyme
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Place 1 large cubed eggplant, 2 medium cubed zucchini, 2 medium cubed yellow squash, 2 cubed red bell peppers, and 1 chopped onion in the crockpot. Add 4 cloves minced garlic
- In a separate bowl, whisk together 1 can (28 oz) diced tomatoes with juice, and ¼ cup tomato paste.Stir in ¼ cup chopped fresh basil, 2 tablespoons chopped fresh thyme, 1 tablespoon olive oil, 1 teaspoon salt, and ½ teaspoon black pepper.
- Pour the tomato mixture over the vegetables and gently stir to coat evenly.
- Transfer the vegetable mixture to a 6-quart slow cooker.
- Cover the slow cooker and cook on low for 4 hours, or until the vegetables are tender and the flavors have blended together.
- Gently stir the ratatouille to combine the vegetables and sauce.
Notes
Cubing the vegetables into similar sizes ensures even cooking and allows them to hold their shape during the slow cooking process.
Nutrition
Calories: 114kcal | Carbohydrates: 21g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 674mg | Potassium: 997mg | Fiber: 7g | Sugar: 13g | Vitamin A: 1844IU | Vitamin C: 92mg | Calcium: 84mg | Iron: 3mg
