Crockpot Ratatouille

May 09, 2023May 9, 20230 12
Healthy and delicious Crockpot Ratatouille recipe for vegetarians
in Vegetarian

Prep

20 min

Cook

6-8 hours

Ready In

6-8 hours

Level

Very easy

Rating

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Ingredients

2 medium sized eggplants
1 medium sized zucchini
1 medium sized yellow squash
1 can fire roasted diced tomatoes , undrained
1 medium yellow onion , diced
3 garlic cloves , minced
1 green bell pepper , chopped
1/4 cup olive oil
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon ground black pepper

Nutrision Information

Servings Per Recipe
6
Calories
133
Sugar
8g
Fat
9g
Crockpot Ratatouille is a classic French dish made with a variety of vegetables and simmered in a tomato-based sauce. This version is a vegetarian, healthy, and flavorful option that is perfect for those looking for meatless dishes. The dish is relatively easy to prepare, and the crockpot method ensures that all the flavors are well combined and the vegetables are tender. This recipe can be enjoyed as a side dish or as a main course paired with rice or bread.

Instructions

1.Cut the eggplants, zucchini, and yellow squash into 1-inch chunks.
2.In a large bowl, mix together the diced tomatoes, onion, garlic, bell pepper, olive oil, basil, salt, and pepper.
3.Place the vegetables in a crockpot and pour the tomato mixture over them. Stir to combine.
4.Cook on low for 6-8 hours or high for 3-4 hours, or until the vegetables are tender.

PROS

This ratatouille dish is vegetarian, healthy, and flavorful.
It can be enjoyed as a side dish or as a main course paired with crusty bread or rice.

The crockpot method makes it very easy to prepare, and it can be cooked overnight for a delicious meal the next day.

CONS

Some people might find the texture of cooked eggplant mushy, but the rest of the vegetables provide a nice crunch to the dish.

This recipe might not be suitable for those with a tomato allergy or sensitivity.

HEALTH & BENEFITS

This ratatouille dish is packed with antioxidants and fiber from the eggplant, zucchini, and yellow squash.
The tomatoes provide vitamin C and beta-carotene, while the olive oil adds healthy monounsaturated fats to the dish. This recipe is also naturally low in calories and carbs, making it a great option for those watching their weight.

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