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Sunday Slow Cooker: Ratatouille with Polenta Rounds

Name: Sunday Slow Cooker: Ratatouille with Polenta Rounds
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6 servings
Cuisine: Freezer Friendly
Ingredients: 1 tbsp olive oil; 4 cups eggplant, cubed; 2 zucchini, cubed; 1 summer squash, chopped; 1 green pepper, chopped; 1 red pepper, chopped; 1 cup red onion, sliced; 1.5 cups mushrooms; 4 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

By Kristen Mccaffrey Apr 19, 2014

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source: slenderkitchen.com

Right

183

Calories

34g

Carbs

Fat

Protein

Freestyle™ SmartPoints™ New!

(4 Old SmartPoints™) (4 PointsPlus^®)

Recipes Content

Recipe

200 Calories, Crock Pot, Dairy Free, Freezer Friendly, Kid Friendly, Make Ahead, Slow Cooker, Vegetable

Dinner, Lunch, Side Dish

Clean Eating, Gluten Free, Vegan, Vegetarian, Weight Watchers^®

Rating: 0 - 0 comments

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.

Prep Time

Sunday Slow Cooker: Ratatouille with Polenta Rounds

Prep Time:

15 min

Cook Time:

4 hours

Total Time:

4 HOURS 15 MINUTES

Ingredients

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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Nutritional Facts

Serving Size:

3/4 cup vegetables and 2 polenta rounds

Amount Per Serving

Calories 183

Calories from Fat 27

% Daily Value *

Total Fat 3g

Saturated Fat 1g

Monounsaturated Fat 0g

Polyunsaturated Fat 0g

Cholesterol 0mg

Sodium 574mg

25%

Total Carbohydrate 34g

11%

Dietary Fiber 8g

32%

Sugars 13g

Protein 6g

Directions

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.
Cook on low for 4 hours.
When ready to serve, stir in the balsamic vinegar.
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.

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† SmartPoints™ and PointsPlus^® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.