Description
A warm and comforting Slow Cooker Ratatouille with Quinoa made with tender eggplant, zucchini, bell pepper, onion, garlic, tomatoes, herbs, and fluffy quinoa. The slow cooker deepens the flavors while the quinoa adds a hearty base, giving you a wholesome and satisfying meal that is easy to prepare and perfect for everyday cooking.
Ingredients
1 eggplant, diced
2 zucchinis, sliced
1 bell pepper, chopped
1 onion, chopped
4 cloves garlic, minced
1 can diced tomatoes, undrained
1 teaspoon dried basil
1 teaspoon dried thyme
Salt and pepper, to taste
1 cup quinoa, rinsed
2 cups vegetable broth
Instructions
1. Place the diced eggplant, sliced zucchinis, chopped bell pepper, chopped onion, minced garlic, diced tomatoes, basil, thyme, salt, and pepper into the slow cooker and stir gently.
2. Cook on low until the vegetables become tender or on high for a quicker finish.
3. Rinse the quinoa well and cook it in vegetable broth until light and fluffy.
4. Stir the vegetables in the slow cooker to blend the flavors once cooking is complete.
5. Spoon the cooked quinoa into bowls and serve the warm ratatouille over the top.
Notes
Quinoa is cooked separately to maintain its fluffy texture. Vegetable broth adds rich flavor to the grains. Slow cooking softens the vegetables and allows the herbs and tomatoes to blend naturally. Store ratatouille and quinoa in separate containers for the best texture and reheat gently when serving leftovers.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mediterranean