Description
Slow Cooker Ratatouille
Ingredients
2 medium zucchini, diced
1 medium eggplant, diced
1 sweet potato, peeled and diced
1 red bell pepper, diced
1 yellow onion, diced
3 garlic cloves, minced
1 can (14 oz) diced tomatoes (with juice)
1/4 cup tomato paste
1/2 cup vegetable broth
1 tsp dried thyme
1 tsp dried oregano
1 tsp smoked paprika
Salt and pepper to taste
Fresh chives, chopped (for garnish)
Directions
Prep the Veggies:
Dice the zucchini, eggplant, sweet potato, and bell pepper into bite-sized pieces.
Layer in Slow Cooker:
Add all vegetables to the slow cooker. Stir in the diced tomatoes, tomato paste, and vegetable broth.
Season It Up:
Sprinkle in thyme, oregano, smoked paprika, salt, and pepper. Stir well to combine.
Cook Low and Slow:
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the vegetables are tender and flavors are combined.
Garnish & Serve:
Garnish with fresh chopped chives and serve warm. Enjoy as a side dish or over rice, quinoa, or crusty bread!
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 6
Calories: ~160 kcal per serving
#VeganRecipes #SlowCookerMeals #HealthyEating #Ratatouille #ComfortFood
