Ratatouille in the Slow Cooker recipe
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Ingredients
- 6 medium zucchini, halved lengthwise and sliced 2 medium eggplants, cut into 2-inch pieces 4 yellow onions, chopped 4 medium tomatoes, chopped 3 red bell pepper, chopped 4 cloves garlic, minced ½ cup vegetable broth ¼ cup olive oil 2 teaspoons salt 2 teaspoons ground black pepper ½ teaspoon dried thyme ½ teaspoon dried oregano
Nutrition Info
- 256.5 caloriescarbohydrate: 39.6 gcholesterol: : -fat: 10.3 gfiber: 13.5 gprotein: 7.5 gsaturatedFat: 1.5 gservingSize: -sodium: 850.2 mgsugar: 18.9 gtransFat: : -unsaturatedFat: : -
Directions Ratatouille in the Slow Cooker
Directions
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Combine zucchini, eggplant, onions, tomatoes, bell peppers, garlic, vegetable broth, olive oil, salt, pepper, thyme, and oregano together in a slow cooker. Cover.
Cook on High heat until vegetables are tender and cooked down, about 4 hours, or on Low heat for about 8 hours.