17 Feb Vegetarian Ratatouille
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| Prep Time | 45 minutes |
| Cook Time | 6 hours |
| Servings |
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Ingredients
- 2 bell peppers orange or yellow
- 1 medium eggplant
- 3 zucchinis
- 10 oz grape tomatoes
- 1 bunch Swiss chard
- 2 Tbsp extra virgin olive oil
- 18 oz jarred crushed tomatoes
- 1/2 tsp Himalayan salt
- 1 Tbsp dried basil
- 3/4 tsp dried oregano
- 1 Tbsp dried parsley
- 1/2 tsp ground black pepper
Ingredients
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Instructions
- Keeping the different vegetables separate, chop bell peppers, eggplant and zucchini into 1-inch cubes. Cut tomatoes in halves. Remove the ribs from the Swiss chard and cut the leaves into 1-inch pieces.
- Coat the bottom of the cooking pot with extra virgin olive oil.
- Place the vegetables in the cooking pot in the following order: bell peppers, eggplant, zucchini, grape tomatoes.
- Pour the jar of crushed tomatoes over the vegetables.
- Sprinkle the salt, dried basil, thyme, and oregano evenly across the tomatoes.
- Add the chard on top and put the lid on the cooking pot.
- Cook on low for 6 hours.
- Sprinkle in the dried parsley and ground black pepper, and gently stir to mix all of the ingredients together.
Recipe Notes
Notes:
This recipe was developed using a Crock Pot 6-quart slow cooker with stove-top browning. Altering the amounts of the different vegetables gives slight variations on the dish. Mix it up sometimes to keep it interesting. Yellow squash is a good substitute for zucchini.