Ratatouille III
Nutrition per Serving
89
Calories
2.08g
Protein
9.08g
Carbs
5.66g
Fat
Paleo friendly recipe. Great for leftovers.
Ingredients
1 eggplant
1 cup peeled tomatoes
1/2 medium sweet yellow onion
3 medium zucchinis
1 medium yellow summer squash
4 tbsps extra virgin olive oil
1/4 cup roasted red peppers
3 tsps minced garlic
2 bay leaves
1/2 cup water
1 medium green bell pepper
1 tbsp rosemary stalks
Instructions
1. Chop all the vegetables into bite size pieces.
2. Brown the chopped vegetables in the olive oil over high heat.
3. Layer the vegetables in your slow cooker.
4. In a bowl mix the rest of the ingredients, then pour over the vegetables.
5. Cook on low for 5-6 hours or on high for 3-4 hours.
6. Note: freeze in meal size containers.
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