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Slow-Cooked Ratatouille

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Slow-Cooked Ratatouille
  • Prep Time 15 min
  • Total Time 4 hr 15 min
  • Servings 4
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Serve this French vegetarian classic with crusty bread. Chilled leftovers make a hearty salad.

Ingredients

1
medium zucchini, halved lengthwise, cut into 1-inch pieces
1
(1 8-oz.) ) pkg. fresh whole mushrooms
1
small eggplant (8 oz.), peeled, cut into 1-inch pieces
2
(14.5-oz.) cans diced tomatoes, undrained
2
teaspoons sugar
3
teaspoons dried basil leaves
1
tablespoon extra-virgin olive oil
1/4
cup finely chopped fresh parsley
1 1/3
oz. (1/3 cup) shredded fresh Parmesan cheese

Directions

  • 1 Spray 3 1/2 to 4-quart slow cooker with nonstick cooking spray. Combine zucchini, mushrooms, eggplant, tomatoes, sugar and basil in slow cooker.
  • 2 Cover; cook on high setting for 4 hours or on low setting for 8 hours.
  • 3 Stir in oil and parsley. To serve, ladle mixture into soup bowls. Sprinkle with cheese.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/4 Cups
Calories
180
(
Calories from Fat
60
)
Daily Value
Total Fat
7g
11%
(
Saturated Fat
2g
10%
)
Cholesterol
5mg
2%
Sodium
460mg
19%
Total Carbohydrate
20g
7%
(
Dietary Fiber
5g
20%
,
Sugars
10g
)
Protein
8g
Daily Value*:
Vitamin A
35%
35%
Vitamin C
50%
50%
Calcium
20%
20%
Iron
15%
15%
Exchanges:
1/2 Fruit; 1/2 Other Carbohydrate; 2 1/2 Vegetable; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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