Serve this French classic with crusty bread. Chilled leftovers make a hearty salad.
Slow-Cooked Ratatouille
- Prep Time 15 min
- Total 4 hr 15 min
- Ingredients 9
- Servings 4
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
Instructions
-
Step1Spray 3 1/2 to 4-quart slow cooker with nonstick cooking spray. Combine zucchini, mushrooms, eggplant, tomatoes, sugar and basil in slow cooker.
-
Step2Cover; cook on high setting for 4 hours or on low setting for 8 hours.
-
Step3Stir in oil and parsley. To serve, ladle mixture into soup bowls. Sprinkle with cheese.
Nutrition
180
Calories
7g
Total Fat
8g
Protein
20g
Total Carbohydrate
10g
Sugars
Nutrition Facts
Serving Size: 1 1/4 Cups
- Calories
- 180
- Calories from Fat
- 60
- 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;
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