Main Dishes

Slow Cooker Ratatouille with Rotini Pasta


It's meatless Monday! Well, it is for some people. This hearty and delicious dish will make you happy to eat vegetarian even if it's only one day a week! A plethora of veggies cooked all day and then paired with cooked pasta for a full meal that is so satisfying you won't miss the meat! Broiling the veggies before adding them to the slow cooker removes some of the water so don't skip this step. This would also be delicious over polenta or just as a vegetable stew by itse

2 lb. eggplant, cut in 1/2" pieces
3 zucchini or yellow squash (about
1 1/2 lb.) quartered lengthwise and cut in 1" pieces
2 red bell peppers, stemmed, seeded and cut in 1" pieces
2 yellow onions, roughly chopped
6 T. extra virgin olive oil
1 T. sugar
6 cloves garlic, minced
2 t. Italian seasoning
1 (28 oz.) can diced tomatoes
1/4 c. all purpose flour
2 1/2 t. salt
1 t. pepper
1 T. balsamic vinegar
1/4 c. grated Parmesan cheese
1/4 c. basil, chopped
1 lb. rotini pasta
Adjust the oven rack 4 inches from the broiler element and heat broiler. If have have different heat settings available on your broiler, set it to medium. Line 2 baking sheets with foil. In a very large bowl combine eggplant, zucchini, peppers, onions, olive oil, sugar, garlic and Italian seasoning. Toss to combine. Divide the vegetables evenly between the prepared baking sheets and spread into a single layer. Broil, one sheet at a time, until vegetables begin to brown about 10 minutes (or faster, depending on your broiler setting.) Turn the veggies once while broiling. Transfer veggies to a 6 quart slow cooker and add tomatoes. Stir flour, salt and pepper into vegetable in slow cooker. Cover and cook until veggies are tender, about 4 hours on low. Stir in balsamic vinegar, Parmesan and basil. Season with additional salt and pepper to taste. Cook pasta according to package directions and add to slow cooker with the ratatouille. Serve!


70% DV

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34% DV

21% DV