Slow-Cooker Ratatouille

By ShoreBread September 12, 2017
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Nutrition Facts

Yield: 9
Calories: 180
Fat: 10g
Saturated Fat: 1.5g
Cholesterol: <5mg
Protein: 5g
Carbohydrates: 20g
Fiber: 6g
Sodium: 160mg

Ingredients

  • 2 pounds eggplant (cut into 1/2 inch pieces)
  • 3 zucchini (about 8 oz each, quartered lengthwise and cut into 1 inch pieces)
  • 2 red bell pepper (stemmed, seeded, and cut into 1/2 inch pieces)
  • 2 onions (roughly chopped)
  • 6 tablespoons extra-virgin olive oil
  • 1 tablespoon sugar
  • 4 garlic cloves (minced)
  • 2 teaspoons herbes de provence
  • 28 ounces diced tomatoes (drained)
  • 1/4 cup all-purpose flour
  • salt (and pepper)
  • 1 tablespoon balsamic vinegar
  • 1/4 cup grated parmesan cheese
  • 1/4 cup fresh basil (chopped)

Directions

  1. Adjust oven rack 4 inches from broiler element and heat broiler. If you have different heat settings available on your broiler, set it to medium.
  2. Line 2 rimmed baking sheets with foil.
  3. In a very large bowl, combine egg plant, zucchini, bell peppers, onions, olive oil, sugar, garlic, and herbs de Provence. Toss until combined.
  4. Divide vegetables evenly between prepared sheets and spread into a single layer. Broil, 1 sheet at a time, until vegetables begin to brown, about 10 minutes (or faster, if your broiler has only one heat setting and it’s super hot!) While the veggies are broiling, turn them a couple times during the cooking process to evenly cook them. Transfer broiled vegetables to slow cooker and add tomatoes.
  5. Stir flour, 2 1/2 teaspoons salt, and 1 teaspoon pepper into vegetables in slow cooker.
  6. Cover and cook until veggies are tender, about 4 hours on low.
  7. Stir in balsamic vinegar, Parmesan, and basil. Season with additional salt and pepper to taste and serve.
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Source:

Yummly

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