Slow Cooker Ratatouille with Polenta 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.
List of 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
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 and fresh herbs if desired.
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.
Make this delicious Slow Cooker Ratatouille with Polenta recipe and tag us! @slenderkitchen
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