How To Make Vegan Slow Cooker Ratatouille Recipe
A hearty and flavorful vegetable stew that’s perfect for a cozy dinner at home.
Preparation: 20 minutes
Cooking: 4 hours
Total: 4 hours and 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 diced tomatoes (14 oz)
- 2 tbsp tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper, to taste
- 2 tbsp olive oil
Instructions
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In a large skillet, heat the olive oil over medium heat.
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Add the eggplant, zucchini, yellow squash, red bell pepper, onion, and garlic. Cook until the vegetables are slightly tender.
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Transfer the vegetables to a slow cooker and add the diced tomatoes, tomato paste, basil, oregano, salt, and pepper. Stir to combine.
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Cook on low for 4 hours.
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Serve and enjoy!
Nutrition
- Calories : 128kcal
- Total Fat : 7g
- Saturated Fat : 1g
- Sodium : 341mg
- Total Carbohydrates : 17g
- Dietary Fiber : 6g
- Sugar : 9g
- Protein : 3g
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