Slow Cooker Ratatouille
Load your summer farmers market haul into the slow cooker for a delicious ratatouille that you can use in a variety of ways. Serve as a side, over pasta or bread, with a grilled protein or even in an omelet.
Servings: 8
Ingredients
- 2 Tablespoons coconut oil or ghee
- 1 large onion chopped
- 6 cloves garlic minced
- 1 large eggplant chopped
- 1 orange bell pepper chopped
- 4 summer squash/zucchini squash
- 1 cup chopped grape tomatoes
- 2 Tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon ground pepper
- 1/2-1 teaspoon sea salt
- 1/4 teaspoon crushed red pepper optional
- 1 cup fresh basil chopped
Instructions
- Add all ingredients except basil into a large slow-cooker, cover and cook. Cook for 3-4 hours on high or 5-6 hours on low). The ratatouille is ready when the vegetables have softened, but aren't mushy. If you're worried about the ratatouille being too watery, remove the slow cooker lid and cook on high for the last hour. Just before serving, gently stir in fresh basil. Serve warm or cold as a side or over a whole grain like quinoa or rice as a main entree.
Nutrition
Serving: 1/8th of recipe | Calories: 127kcal | Carbohydrates: 23g | Protein: 5g | Fat: 5g | Fiber: 10g | Sugar: 9g