CrockPot Ratatouille
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 72.0
- Total Fat: 1.9 g
- Cholesterol: 4.0 mg
- Sodium: 327.9 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 3.3 g
- Protein: 4.0 g
View full nutritional breakdown of CrockPot Ratatouille calories by ingredient
Number of Servings: 10
Ingredients
-
1 lg eggplant, cut in 1" cubes
4 small zucchini, sliced
2 garlic cloves, minced
2 lg tomatoes, coarsely chopped
6oz tomato paste
1 tbsp dried basil
1/2 tbsp oregano
1/2 tsp black pepper
2 tbsp fresh parsley, chopped
1/4 cup olive oil
red pepper flakes, to taste
Parmesan cheese, grated
Directions
1. Layer half veggies in lg crock pot in this order: onion, eggplant, zucchini, garlic, green peppers, tomatoes.
2.Mix basil, oregano, parsley, and pepper.
3. Sprinkle half on the veggies.
3. Dot with half of the tomato paste.
4. Repeat.
5. Drizzle with olive oil.
6. Cover and cook on LOW for 7 to 9 hours.
7. Place in serving bowl and sprinkle with freshly grated Parmesan cheese. Can serve over pasta.
8. Can freeze up to 6 weeks.
Serving Size: 10-12 1 cup servings
2.Mix basil, oregano, parsley, and pepper.
3. Sprinkle half on the veggies.
3. Dot with half of the tomato paste.
4. Repeat.
5. Drizzle with olive oil.
6. Cover and cook on LOW for 7 to 9 hours.
7. Place in serving bowl and sprinkle with freshly grated Parmesan cheese. Can serve over pasta.
8. Can freeze up to 6 weeks.
Serving Size: 10-12 1 cup servings