Name: Slow Cooker Ratatouille
Ingredients: 4 tablespoons olive oil (divided, plus more for drizzling); 2 medium yellow onions (diced); 1 pound eggplant; 1 pound zucchini or summer squash; 2 large red (green, or yellow bell peppers (about 1 pound)); 1 pound tomatoes (I sub a can of diced tomatoes (it may need 2 cans)); 4 cloves garlic; 2 tablespoons tomato paste; 1/2 teaspoon fine salt (plus more for seasoning); 1/4 cup coarsely chopped fresh basil leaves; turkey sausage (optional if you want more protein)

I don’t consider this recipe seasonal as I could eat soups and stews no matter the month 😋 (I actually made instant pot chicken soup for dinner last night) but I know some prefer these types of meals for late fall and winter. This is a yummy veggie-filled recipe. It’s optional, but I also added a can of diced tomatoes and turkey sausage for more protein. Enjoy !!

xo, Jaime

Picture and recipe credits to: kitchn

Slow Cooker Ratatouille

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Servings 8 servings

Ingredients

4 tablespoons olive oil divided, plus more for drizzling
2 medium yellow onions diced
1 pound eggplant
1 pound zucchini or summer squash
2 large red green, or yellow bell peppers (about 1 pound)
1 pound tomatoes I sub a can of diced tomatoes (it may need 2 cans)
4 cloves garlic
2 tablespoons tomato paste
1/2 teaspoon fine salt plus more for seasoning
1/4 cup coarsely chopped fresh basil leaves
turkey sausage optional if you want more protein

Instructions

Heat 2 tablespoons of the oil in a large frying pan over medium heat until shimmering. Add the onions, season with salt, and cook, stirring occasionally and adjusting the heat as needed, until completely softened and light golden-brown, about 30 minutes. Meanwhile, prepare the rest of the vegetables.
Trim the eggplant and zucchini, cut into 1-inch cubes, and place in the insert of a 6-quart or larger slow cooker. Trim, core, and cut the bell peppers into 1-inch dice and add to the slow cooker. Core the tomatoes, cut into 1 1/2-inch dice, and add to the slow cooker. Finely chop the garlic and add to the slow cooker.
When the onions are ready, add the tomato paste to the pan and stir to coat the onions. Transfer the onion mixture to the slow cooker. Add the remaining 2 tablespoons oil and 1/2 teaspoon salt. Stir to coat all the vegetables.
Cover the slow cooker and cook until the vegetables are extremely tender, 4 hours on high or 5 to 6 hours on low. If you'd like to cook off some of the excess liquid in the slow cooker, cook uncovered for the last 30 minutes.
Stir in the basil and taste for seasoning, adding more salt as needed. Drizzle with more olive oil before serving if desired.

Notes

Picture and recipe credits to: kitchn