Slow Cooker Ratatouille with Polenta

slenderkitchen.com Let's Make Slow Cooker Ratatouille with Polenta See Recipe

Make an easier version of this classic French vegetable dish right in the slow cooker! Packed with fresh vegetables and served with crispy polenta. See Recipe

Ingredients

2 tbsp olive oil 4 cups eggplant, cubed 2 zucchini, cubed 1 summer squash, chopped 2 bell peppers, 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 See Recipe Now

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Step 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. See Recipe

Step 2 Cook on low for 4 hours. When ready to serve, stir in the balsamic vinegar and fresh herbs if desired. See Recipe

Step 3 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. See Recipe

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