Back Burner Ratatouille

Name: Back Burner Ratatouille
Cuisine: European, Mediterranean, French
Ingredients: 28 oz can diced tomatoes, undrained; 2 zucchini, cut into cubes; 2 yellow squash, cut into cubes; 1 eggplant, cut into cubes; 1 onion, finely diced; 1 tsp salt; 1/2 tsp italian seasoning; 1 pinch garlic powder; 1 pinch ground black pepper; 1 tsp tomato paste; 2 tbsp extra virgin olive oil

2 steps

So good and so easy, this comforting provincial dish is great warm as a side dish or cold with cottage cheese for lunch. The leftovers just keep getting better!

Updated at: Wed, 04 Sep 2024 00:40:48 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories84.7 kcal (4%)

Total Fat4.5 g (6%)

Carbs10.8 g (4%)

Sugars4.9 g (5%)

Protein2.7 g (5%)

Sodium424.3 mg (21%)

Fiber2.8 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

28 ozcan diced tomatoes

1 tspsalt

½ tspitalian seasoning

1 pinchgarlic powder

1 pinchground black pepper

1 tsptomato paste

2 Tbspextra virgin olive oil

Instructions

Step 1

Stir tomatoes, zucchini, squash, eggplant, onion, salt, Italian seasoning garlic powder, and pepper together in 5-6 qt slow cooker. Cook on HIGH 3-4 hrs or LOW 6-8 hrs, stirring twice.

Step 2

Add tomato paste and cook uncovered 30 minutes to reduce and thicken the liquid. Adjust seasonings and drizzle with olive oil just before serving.