Sides

RATATOUILLE

RATATOUILLE


Prep time: 10 minutes / Cook time: 7 to 8 hours on low
Slow cookers are perfect for making vegetables meltingly tender
with minimal prep or active cooking time. This colorful dish is
easy to customize, a type of “kitchen sink” recipe in which you can
use up whatever veggies you have on hand. Serve this delicious
French classic with your favorite grilled fish or meats.
Serves 8
2 large onions, halved and sliced
1 large eggplant, peeled and cut into 2-inch cubes
2 medium zucchini, sliced
2 yellow summer squash, sliced
2 bell peppers (any color), cut into strips
4 garlic cloves, minced
2 large tomatoes, cut into wedges
2 portobello mushrooms, gills and stem removed, sliced
2 teaspoons herbes de Provence, divided
2 tablespoons extra-virgin olive oil, divided
1 (6-ounce) can tomato paste, divided
⅛ teaspoon sugar (optional)
1. Layer half of the onions, eggplant, zucchini, squash, peppers,
garlic, tomatoes, and mushrooms, in this order, in the bottom of a
6-quart slow cooker. Sprinkle with 1 teaspoon herbes de Provence
and 1 tablespoon olive oil. Dot with half the tomato paste and a
sprinkle of the sugar (if using). Repeat the layering process. Cover
and cook on low for 7 to 8 hours.
2. Serve hot, with a sprinkle of Parmesan cheese, if desired, on a
baguette, over pasta or pizza, or with your favorite entrée.
Per Serving (1¼ cups): Calories: 122; Total Fat: 4g; Saturated Fat: 0g; Trans
Fat: 0g; Polyunsaturated Fat: 1g; Monounsaturated Fat: 3g; Cholesterol: 0mg;
Sodium: 206mg; Carbohydrates: 21g; Fiber: 5g; Sugars: 8g; Protein: 4g

COOKING TIP: This recipe freezes well. Make a big batch and store it in
freezer-safe containers for up to 6 weeks for later use in your favorite
recipes.