Slow Cooker Ratatouille
from Tiffany at eatathomecooks.com
Servings: 3 to 4
Calories: 174kcal
Ingredients
- 1 large eggplant sliced about ¼” thick
- 1½ cups grape tomatoes
- 1 green pepper cut into about 1” squares
- 1 zucchini sliced into ¼” rounds
- 1 small onion sliced
- 2 cloves garlic minced
- 1½ tsp. dried oregano
- 1½ tsp. dried basil
- 1 Tbs. balsamic vinegar
- ¼ tsp. salt
- ½ cup mozzarella cheese shredded
- 2 Tbs. parmesan cheese freshly grated
Instructions
- Spray the slow cooker crock with nonstick spray.
- Add veggies, water, garlic, oregano, and basil and stir to combine.
- Cook on low for 6-7 hours or on high for 3-4 hours. When cooked, stir in the vinegar and salt.
- Top with cheeses.
Nutrition
Calories: 174kcal | Carbohydrates: 24g | Protein: 10g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 348mg | Potassium: 930mg | Fiber: 9g | Sugar: 13g | Vitamin A: 1145IU | Vitamin C: 60.5mg | Calcium: 276mg | Iron: 4.2mg