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French Vegetable Ratatouille

Looking for a French-inspired dinner? Then check out this vegetable ratatouille – eggplant, tomatoes, zucchini, bell pepper and onion slow cooked with parsley, basil and pepper.

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  • prep time 20 min
  • total time 8 hr 20 min
  • ingredients 11
  • servings 8
 

Ingredients

1
small eggplant (1 pound), peeled and cut into 1/2-inch cubes (about 5 cups)
4
medium tomatoes, cut into fourths
1
medium zucchini, sliced
1
medium green bell pepper, cut into strips
1
medium onion, sliced
2
cloves garlic, finely chopped
1/4
cup chopped fresh parsley
2
tablespoons olive or vegetable oil
1
teaspoon salt
1
teaspoon dried basil leaves
1/4
teaspoon pepper

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Mix all ingredients in 3 1/2- to 6-quart slow cooker.
  • 2 Cover and cook on low heat setting 6 to 8 hours or until vegetables are tender.
  • 1 Mix all ingredients in 3 1/2- to 6-quart slow cooker.
  • 2 Cover and cook on low heat setting 6 to 8 hours or until vegetables are tender.

EXPERT TIPS

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Expert Tips

If you are a little short on time, a tablespoon of dried parsley flakes can be used instead of the fresh parsley, and 1/4 teaspoon of garlic powder can be used for the garlic cloves.

This vegetable medley, known as ratatouille, has long been a favorite in southern France, especially during the summer harvest season. Create a one-dish meal by serving ragout over cooked pasta. Sprinkle with grated Romano cheese, and accompany with French bread.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
70
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1g,
1%
),
Cholesterol
0mg
0%;
Sodium
300mg
300%;
Total Carbohydrate
10g
10%
(Dietary Fiber
3g
3%
),
Protein
2g
2%
;
% Daily Value*:
Iron
4%;
Exchanges:
2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.