Slow Cooker Ratatouille
If you are looking for an easy and delicious way to get your veggies, give this Slow Cooker Ratatouille a try! It makes a beautiful vegan main course or a healthy appetizer. Once you make Ratatouille in your Crockpot, you will never go back to making it on the stove.
Calories 61 kcal
28 ounces diced tomatoes undrained 1 eggplant cut into ½ inch pieces 2 zucchini cut into ½ inch pieces 2 yellow squash cut into ½ inch piece 1 red pepper seeded and diced 1 onion diced 1 tablespoon minced garlic 1 ½ teaspoons sea salt 1 teaspoon Italian seasoning ¼ teaspoon crushed red pepper ¼ teaspoon fresh ground black pepper 1 teaspoon tomato paste 1 tablespoon chopped fresh parsley or chives
In a 5- to 6- quart slow cooker, stir together tomatoes, eggplant, zucchini, squash, , red pepper, onion, garlic, salt, Italian seasoning, crushed red pepper and black pepper. Cook on HIGH for 3 ½ hours or LOW for 6 to 8 hours
Add tomato paste and parsley and cook uncovered for an additional 30 minutes.
If desired, drizzle with olive oil and sprinkle with fresh parsley or chives before serving.
Serving Suggestions for Crockpot Ratatouille
Serve it on top of baguette.
Use as a stuffing for crepes.
Serve it over gluten-free pasta with a sprinkle of Parmesan cheese.
Serve with a drizzle of balsamic reduction, fresh basil and pie nuts on top.
Herbes de Provence Oil on top. Use it as a filling for Stromboli or Calzone.
Serve over polenta with crumbled goat cheese and fresh basil.
Calories: 61 kcal | Carbohydrates: 13 g | Protein: 2 g | Sodium: 597 mg | Potassium: 639 mg | Fiber: 4 g | Sugar: 8 g | Vitamin A: 865 IU | Vitamin C: 49.1 mg | Calcium: 61 mg | Iron: 1.7 mg