SLOW-COOKER RATATOUILLE

Slow-Cooker Ratatouille image

Discover a new way to make ratatouille with our Slow-Cooker Ratatouille Recipe. This Slow-Cooker Ratatouille Recipe is sure to be a new family favorite!

Provided by My Food and Family

Categories Home

Time 4h50m

Yield 9 servings, about 1 cup each

Number Of Ingredients 11

Ingredients

1 eggplant (1 lb.), cut into bite-size pieces
1 each yellow squash and zucchini (8 oz. each), cut into 1/2-inch-thick slices
1 red bell pepper, cut into 1/2-inch-wide strips
1 onion, cut into 1/2-inch-thick slices
1 can (14.5 oz.) fire-roasted diced tomatoes, drained
1 tsp. dried Italian seasoning
1/4 tsp. crushed red pepper
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
3 Tbsp. Italian-style tomato paste
1 Tbsp. HEINZ Red Wine Vinegar
1/3 cup KRAFT Grated Parmesan Cheese

Steps:

Combine eggplant, yellow squash, zucchini, bell peppers, onions, tomatoes, Italian seasoning and crushed red pepper in slow cooker sprayed with cooking spray.
Whisk dressing, tomato paste and vinegar until blended. Pour over ingredients in slow cooker; stir. Cover with lid.
Cook on LOW 4 hours (or on HIGH 2 hours). Uncover; cook on LOW 30 min. to 1 hour or until enough liquid has evaporated to reach desired consistency.
Serve topped with cheese.

Nutrition Facts : Calories 80, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 4.5333 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g