Sunday Slow Cooker: Ratatouille with Polenta Rounds
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- 1 tbsp olive oil
- 4 cups eggplant, cubed
- 2 U zucchini, cubed
- 1 U summer squash, chopped
- 1 U green pepper, chopped
- 1 U red pepper, chopped
- 1 cup red onion, sliced
- 1.5 cups mushrooms
- 4 U garlic cloves, minced
- 1 tbsp Italian seasoning
- 28 oz can fire roasted diced tomatoes
- Salt and pepper
- 2 tbsp balsamic vinegar
- 18 oz. prepared polenta tube
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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