This hearty vegetarian meal is packed with fresh flavor and good-for-you veggies. Serve with soft, creamy polenta. Note: This dish is suitable to freeze, although it is much better right after cooking. Click here for more slow cooker meals
Slow Cooker Ratatouille
- 2 Tbsp olive oil
- 1 large red onion, chopped coarsely
- 3 clove garlic, crushed
- ½ cup loosely packed fresh basil leaves
- 2 Tbsp tomato paste
- 3 cup tomato pasta sauce
- 2 tsp superfine sugar
- 1 large eggplant, chopped coarsely
- 2 medium red bell peppers, chopped coarsely
- 2 large zucchinis, chopped coarsely
- 1 medium green bell pepper, chopped coarsely
Heat oil in large frying pan; cook onion, garlic, and half the basil, stirring, until onion softens. Add paste; cook, stirring, 1 minute. Remove from heat, stir in pasta sauce and sugar.
Place vegetables and sauce mixture into 4½-quart slow cooker. Cook, covered, on low, 4 hours. Season to taste.
Serve ratatouille sprinkled with remaining basil.
Serves 6. Per Serving: 192 calories, 22g carbs, 6g protein, 8g fat, 7g fiber
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Reprinted with permission from Delish Family Slow Cooker: Easy, Delicious Meals © 2012 by Hearst Communications, Inc., Photography by Ian Wallace