How To Make Vegetarian Crockpot Ratatouille
This hearty and flavorful vegetable stew is perfect for cold nights and full of nutritious vegetables.
Preparation: 20 minutes
Cooking: 6 hours
Total: 6 hours 20 minutes
Serves:
Ingredients
- 1 eggplant, diced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 tsp dried basil
- 2 tsp dried oregano
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
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In a crockpot, add all diced vegetables and minced garlic.
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Pour crushed tomatoes over the vegetables and stir.
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Add dried basil, oregano, salt, and pepper and mix.
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Drizzle olive oil over the top and cover with a lid.
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Cook on low for 6 hours, stirring occasionally.
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Serve hot with crusty bread or over rice.
Nutrition
- Calories : 181kcal
- Total Fat : 7g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 420mg
- Total Carbohydrates : 29g
- Dietary Fiber : 8g
- Sugar : 17g
- Protein : 4g
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