Slow Cooker Fall Harvest Ratatouille
Celebrate the flavors of autumn with this cozy, oil-free slow cooker fall harvest ratatouille.
Equipment
- potato peeler
- cutting board
- chef's knife
- can opener
- large nonstick skillet
- silicone spatula or spoon
- measuring cups and spoons
- slow cooker
- large spoon
Ingredients
- 8 ounces mushrooms sliced
- ¼ cup red onion diced
- 4 garlic cloves minced
- 1 medium sweet potato peeled and chopped into large dice (about 2½ cups)
- 2 cups butternut squash peeled and chopped into large dice (frozen pre-cut butternut squash is a big timesaver, if available)
- 1 cup low-sodium vegetable broth
- 1 15.5-ounce can chickpeas drained and rinsed
- 1 14.5-ounce can diced tomatoes with their juices
- 2 tablespoons tomato paste
- 2 bay leaves
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- freshly cracked black pepper to taste
- 2 cups fresh spinach (or other dark leafy greens) packed and roughly chopped
- ½ to 1 teaspoon balsamic vinegar
Instructions
- In a large nonstick skillet over medium heat, warm 2 tablespoons of the low-sodium vegetable broth.
- Add the mushrooms and cook for about 4 to 6 minutes, or until mushrooms start to brown.
- Add the onions to the skillet and cook for about 6 to 8 minutes, or until softened.
- Add the garlic to the skillet and cook for 30 seconds to 1 minute, until fragrant.
- Transfer the mushrooms, onions, and garlic to the slow cooker.
- Add to the slow cooker the sweet potato, butternut squash, the rest of the vegetable broth, chickpeas, diced tomatoes, tomato paste, bay leaves, dried sage, dried thyme, and freshly cracked black pepper, to taste. Stir well.
- Cover the slow cooker and cook on Low for 6 hours. Feel free to cook it for up to 8 hours.
- About 15 minutes before you are ready to serve, lift the lid of the slow cooker and stir in the spinach.
- Remove the bay leaves. Add ½ teaspoon balsamic vinegar. Taste and add an additional ½ teaspoon balsamic vinegar and/or additional black pepper, if desired. Serve hot. Enjoy!