How To Make Vegan Slow Cooker Ratatouille
A savory, vegetable-packed stew cooked to perfection in a slow cooker.
Preparation: 20 minutes
Cooking: 6 hours
Total: 6 hours 20 minutes
Serves:
Ingredients
- 2 medium zucchini, sliced
- 2 medium yellow squash, sliced
- 1 large eggplant, diced
- 1 red bell pepper, sliced
- 1 onion, sliced
- 4 cloves garlic, minced
- 2 cans (14 oz each) diced tomatoes, undrained
- 2 tbsp tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup olive oil
Instructions
-
Add all of the ingredients to the slow cooker and stir to combine.
-
Cover and cook on low for 6 hours.
-
Serve hot with crusty bread or over cooked pasta.
Nutrition
- Calories : 275kcal
- Total Fat : 15g
- Saturated Fat : 2g
- Cholesterol : 0mg
- Sodium : 352mg
- Total Carbohydrates : 32g
- Dietary Fiber : 11g
- Sugar : 15g
- Protein : 7g
Share your thoughts and experiences with this vegan slow cooker ratatouille recipe in the Recipe Sharing forum.
Was this page helpful?
Submit Your Own Recipe
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
Comments