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Sunday Slow Cooker:  Ratatouille with Polenta Rounds

Have a bunch of extra vegetables laying around? The this is the perfect recipe for you. Traditionally cooked low and slow on the stove-top, this simpler version is made in the slow cooker and served with crispy polenta rounds. Since it low in protein, consider adding chickpeas, chicken, or some sauteed shrimp to the dish to make it a more complete meal. It also makes a great side dish or pasta sauce. I served mine with some crumbled goat cheese and fresh basil.

Slow Cooker Ratatouille with Polenta Rounds
Servings: 6
Serving Size: 1 cup and 2 polenta rounds
Nutritional Info: 193 calories, 2.9g of fat, 36.2g of carbohydrates, 8g of fiber, 8g of protein, 13g of sugar
Weight Watchers® PointsPlus®: 5 *

Ingredients

  • 1 tbsp. olive oil
  • 1 large eggplant, cubed
  • 2 zucchini, cubed
  • 1 summer squash, cubed
  • 2 bell peppers, chopped
  • 1 red onion, sliced
  • 1.5 cups mushrooms
  • 4 garlic cloves, minced
  • 1 tbsp. Italian seasoning
  • 28 oz. fire roasted tomatoes
  • Salt and pepper
  • 2 tbsp. balsamic vinegar
  • 18 oz. prepared polenta tube

Instructions

  1. Add the olive oil, eggplant, zucchini, summer squash, bell peppers, onion, mushroom, garlic, Italian seasoning, tomatoes, salt, and pepper to the slow cooker. For a more traditional ratatouille layer the vegetables.
  2. Cook on low for 4 hours.
  3. When ready to serve, stir in the balsamic vinegar.
  4. To make the polenta rounds, preheat the oven to 400 degrees and slice the polenta in 3/4 inch rounds. Season with salt and pepper. Place on a prepared baking sheet and cook for 10 minutes, flipping halfway through.

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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