30 July, 2017
Vegetable Ratatouille
Vegetable Ratatouille
Serves: 6-8
Ingredients:
- 1 onion, diced
- 1 celery stalk, diced
- 1 zucchini, diced
- 1 carrot, diced
- 1 small eggplant, diced
- 1 red capsicum, diced
- 4 garlic cloves
- 400g can crushed peeled tomatoes
- 1 cup sliced green beans
- 2 tomatoes, diced
- Handful fresh basil
Method:
- Place all the ingredients except the beans and fresh tomatoes into a slow cooker bowl and stir until combined
- Cook on LOW for 5 hours or HIGH for 3 hours
- Add in the beans and cook on LOW for another 60 minutes or HIGH for 30 minutes
- Stir through the fresh tomato and basil then bring to temperature
Nutritonal Value per serve (8):
- Calories: 36
- Total fats: 0.3g
- Total carbohydrates: 7.8g
- Sugars: 4.8g
- Protein: 1.7g
Recipe Notes:
- Store covered in the fridge for a maximum of 3 days
- This recipe is freezer friendly to be consumed within 6 months
- Recipe can also be simmered on the stovetop until the vegetable are cooked through however it delivers the best flavour when slow cooked.
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.