Slow Cooker Ratatouille
I serve this over polenta or pasta, and top it with cheese for a simple dinner. It would also be a great side dish to accompany any meat, and lends perfectly to dipping crusty bread.
To make this #dinnerdoneby9am I throw everything in the slow cooker and turn on, then stir in the balsamic just prior to serving.
-1 (29 oz) can diced tomatoes
-1 eggplant, cut into large chunks
-2 zucchini, cut into large chunks
-2 colored bell peppers, cut into large chunks
-1 onion, cut into wedges
-1 (16 oz) pack mushrooms, quartered
-5 cloves garlic, minced
-1 tsp dried oregano
-1 tsp dried basil
-1 tsp dried thyme
-1 tsp dried rosemary
-2 tsp salt
-2 Tbsp sugar
-1/2 tsp pepper
-1/4 tsp red pepper flakes
-1/8 c olive oil
-1 (6 oz) can tomato paste
-2 Tbsp balsamic vinegar
Combine all ingredients, except balsamic vinegar in slow cooker. Cook on low for 5-8 hours, or until desired tenderness is reached. Stir in balsamic and serve.
Hi - I'm Shannon! I'm a stay-at-home wife, mom to 3 boys and lover of all things culinary. I enjoy nothing more than a good meal paired with conversation with good people. With 3 kids and a busy home I like to prep dinner first thing in the morning (#dinnerdoneby9am) so that regardless of what happens during the day we have a delicious and nutritious meal ready to enjoy together. I want to provide you with simple techniques and nutritious recipes that will remove your dinnertime stress and free you up to enjoy healthy, delicious home-cooked meals with the people around you.Learn more