Slow Cooker Ratatouille And Goat Cheese Toasts
Hands-on Time15 MinsTotal Time4 Hours 15 Mins
Yield: Serves 6 (serving size: 2 toast pieces, 1 cup ratatouille)
Ratatouille is a classic French dish made with a sundry of fresh vegetables including onion, bell pepper, garlic, eggplant, zucchini, and tomatoes. Our take on it includes these classic flavors and makes use of the slow cooker for a hands-free version.
Ingredients
- 3 tablespoons olive oil
- 1large yellow onion, chopped (about 1 1/2 cups)
- 1red bell pepper, chopped (about 1 cup)
- 4garlic cloves, minced (about 4 teaspoons)
- 5 cups 3/4-inch-cubed peeled eggplant (about 11 ounces)
- 2medium zucchini, halved lengthwise and cut into half-moon slices
- 1(14.5-ounce) can diced fire-roasted tomatoes, undrained
- 1 cup no-salt-added tomato sauce (such as Pom)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 6(2-ounce) whole-grain rustic country-style bread slices
- 1/3 cup chopped fresh basil
- 3 ounces goat cheese, crumbled (about 3/4 cup)
Nutritional Information
- Calories 343
- Fat 14g
- Satfat 4g
- Unsatfat 8g
- Protein 12g
- Carbohydrate 43g
- Fiber 7g
- Sugars 14g
- Added sugars 0g
- Sodium 583mg
- Calcium 17% DV
- Potassium 16% DV
- Calories 343
- Fat 14g
- Satfat 4g
- Unsatfat 8g
- Protein 12g
- Carbohydrate 43g
- Fiber 7g
- Sugars 14g
- Added sugars 0g
- Sodium 583mg
- Calcium 17% DV
- Potassium 16% DV
How to Make It
Step 1
Heat 1 1/2 tablespoons of the oil in a large skillet over medium. Add the onion and bell pepper, and cook, stirring often, 5 minutes. Add the garlic; cook, stirring occasionally, 2 minutes. Place the vegetable mixture in a 5- to 6-quart slow cooker. Add the eggplant, zucchini, tomatoes, tomato sauce, salt, and pepper, and stir gently to combine. Cover and cook on LOW until the eggplant is tender, about 4 hours.
Step 2
Preheat the oven to 450°F. Brush the bread slices with the remaining 1 1/2 tablespoons oil; place on a baking sheet. Bake in the preheated oven until lightly toasted, about 5 minutes.
Step 3
Cut each bread slice in half diagonally; divide the pieces among 6 plates. Top with the ratatouille mixture. Sprinkle evenly with the basil and goat cheese.
Step 4
Multicooker Directions: In Step 1, remove the lid of a 6-quart multicooker. Press SAUTÉ [Normal]. Add 1 1/2 tablespoons of the oil to the inner pot; heat until the oil is hot, swirling to coat the bottom of the pot. Add the onion and bell pepper, and cook, stirring often, 5 minutes. Add the garlic; cook, stirring occasionally, about 2 minutes. Turn off the cooker. Add the eggplant, zucchini, tomatoes, tomato sauce, salt, and pepper, and stir gently to combine. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [Normal] until the eggplant is tender, about 4 hours. Complete Steps 2 and 3.
Source: Read Full Article