Slow Cooker Ratatouille with Quinoa
Make easy Slow Cooker Ratatouille served over quinoa! This healthy, vegan recipe features tender vegetables simmered in a flavorful tomato-herb broth
Ingredients
Scale
Here’s the complete list of ingredients, with precise measurements:
- 1 eggplant, diced
- 2 zucchinis, sliced
- 1 bell pepper, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, undrained
- 1 tsp dried basil
- 1 tsp dried thyme
- Salt and pepper, to taste
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- (Optional: Fresh parsley or basil for garnish)
These quantities yield a generous amount of ratatouille and quinoa, likely serving 4-6 people.
Have all vegetables chopped before starting.
Instructions
- Taste the finished ratatouille and adjust salt and pepper if needed. Remove the bay leaf if you added one (not listed, but common in stews).
- To serve, spoon a generous portion of the cooked quinoa into bowls.
- Ladle the hot Slow Cooker Ratatouille over the quinoa.
- Garnish with fresh parsley or basil, if desired.
A simple process for a nourishing meal!
Find it online: https://cookupjoy.com/slow-cooker-ratatouille-with-quinoa/