Slow Cooker Ratatouille
Ingredients
The vegetables
-
28
ounces
canned diced tomatoes
-
1
medium
eggplant
-
2
medium
zucchini
-
2
medium
yellow squash
-
1
medium
red pepper
-
1
medium
onion
-
1
tablespoon
minced garlic
The seasonings
-
1½
teaspoons
sea salt
-
1
teaspoon
Italian seasoning
-
¼
teaspoon
crushed red pepper
-
¼
teaspoon
black pepper
-
1
teaspoon
tomato paste
For garnish
-
1
tablespoon
chopped fresh parsley or chives
Instructions
- In a slow cooker, combine the diced tomatoes, eggplant, zucchini, yellow squash, red pepper, onion, garlic, salt, Italian seasoning, crushed red pepper, and black pepper.
- Cook on HIGH for 3½ hours or LOW for 6 to 8 hours.
- Add the tomato paste and parsley or chives and cook uncovered for an additional 30 minutes.
- If desired, drizzle with olive oil and sprinkle with fresh parsley or chives before serving.
Nutrition Facts (estimated)
Servings
8
Calories
61
Total fat
0g
Total carbohydrates
13g
Total protein
2g
Sodium
597mg
Cholesterol
0mg
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