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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 191.8
  • Total Fat: 7.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 504.3 mg
  • Total Carbs: 31.3 g
  • Dietary Fiber: 8.9 g
  • Protein: 5.0 g

View full nutritional breakdown of Slow Cooker Vegetable Ratatouille calories by ingredient
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Slow Cooker Vegetable Ratatouille

Submitted by: DCMILESI1


Number of Servings: 4

Ingredients

    1 large eggplant, chopped into bite size pieces
    1 zucchini, chopped
    1 summer squash, chopped
    2 red peppers, chopped
    1 15 oz can whole peeled tomatoes, drained
    1 15 oz can of diced tomatoes, with juices
    3 cloves garlic, minced
    2 T olive oil
    1 tsp Italian seasoning
    1 tsp salt
    1/2 tsp black pepper
    1/2 C. water

Directions

Chop all vegetables into bite sized pieces. Layer in the crockpot. Cover with spices, canned tomatoes, oil, and water.

Cook on low for 5-6 hours or high for 3-4 hours.

Number of Servings: 4

Recipe submitted by SparkPeople user DCMILESI1.






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