Crockpot Ratatouille
I’d never made Ratatouille before, but my friend Jen often does, and as I was preparing the vegan menu for our Daniel Fast I decided to give it a go. This was an amazing recipe and the flavors are so fresh. There’s something specific about the layering of the veggies and the order in which you layer them that makes the dish so good.
Ingredients
Method
- Slice the onions, eggplant, and zucchini.
- Mince the garlic.
- Cut the peppers into strips.
- Cut the tomatoes into wedges.
- In your crockpot, layer in this order: half of the onions, half of the eggplant, half of the zucchini, half of the garlic, half of the green pepper, half of the tomatoes, and half of the herbs, salt, and pepper.
- Dot with half of the tomato paste.
- Repeat the layers.
- Drizzle with the olive oil.
- Cook in the crockpot on low heat for 7 to 9 hours.
Nutrition
Notes
We served it over brown rice, but you could serve it alone, over pasta, over bread, anything, really. No cholesterol, high in dietary fiber, manganese, potassium, and vitamin B6, and very high in vitamins A and C.
Thanks for hosting me on your blog, Hallee!