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Name: SLOW COOKER RATATOUILLE
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 Tablespoons coconut oil (or ghee); 1 large onion chopped; 6 cloves garlic minced; 1 large eggplant chopped; 1 orange bell pepper chopped; 4 summer squash/zucchini squash; 1 cup chopped grape tomatoes; 2 Tablespoons tomato paste; 1 teaspoon dried oregano; 1 teaspoon ground pepper; 1/2-1 teaspoon sea salt; 1/4 teaspoon crushed red pepper; 1 cup fresh basil chopped

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INGREDIENTS

2 Tablespoons coconut oil (or ghee)
1 large onion ; chopped
6 cloves garlic ; minced
1 large eggplant ; chopped
1 orange bell pepper ; chopped
4 summer squash/zucchini squash
1 cup chopped grape tomatoes
2 Tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon ground pepper
1/2-1 teaspoon sea salt
1/4 teaspoon crushed red pepper
1 cup fresh basil ; chopped

INSTRUCTIONS

Add all ingredients except basil into a large slow-cooker, cover and cook. Cook for 3-4 hours on high or 5-6 hours on low. The ratatouille is ready when the vegetables have softened, but aren’t mushy. If you’re worried about the ratatouille being too watery, remove the slow cooker lid and cook on high for the last hour. Just before serving, gently stir in fresh basil. Serve warm or cold as a side or over a whole grain like quinoa or rice as a main entree.

NOTES

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Nutrition

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Serving Size: 1 (245g)
Recipe Makes: 4 Servings

Calories: 78
Calories from Fat: 5 (6%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 14.5mg		0 %
Potassium 608mg		16 %
Total Carbohydrate 17.8g		5 %
	Dietary Fiber 6.5g	26 %
	Sugars, other 11.4g
Protein 3.3g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 78

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