How To Make Vegetarian Slow Cooker Ratatouille Recipe
A hearty vegetable-based dish made with a blend of summer squash, eggplant, tomatoes, and herbs.
Preparation: 15 minutes
Cooking: 4 hours
Total: 4 hours 15 minutes
Serves:
Ingredients
- 2 medium-sized zucchinis, sliced
- 1 medium-sized eggplant, cubed
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 3 garlic cloves, minced
- 1 can of diced tomatoes
- 1 tsp of dried basil
- 1 tsp of dried thyme
- Salt and pepper, to taste
- 2 tbsp of olive oil
Instructions
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Add sliced zucchinis, cubed eggplant, sliced red bell pepper, sliced yellow onion, and minced garlic to a slow cooker.
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Pour diced tomatoes over the vegetables, sprinkle with dried basil, dried thyme, salt, and pepper.
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Drizzle with olive oil and stir to combine.
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Cover the slow cooker and cook on low for 4 hours.
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Stir the mixture occasionally. Serve warm.
Nutrition
- Calories : 137kcal
- Total Fat : 7g
- Saturated Fat : 1g
- Sodium : 10mg
- Total Carbohydrates : 19g
- Dietary Fiber : 6g
- Sugar : 10g
- Protein : 3g
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