Slow Cooker Ratatouille with Sausage recipe
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Ingredients
- 3 (4 ounce) links mild Italian sausage 2 zucchini, sliced 1/4-inch thick 2 yellow summer squash, sliced 1/4-inch thick 1 medium eggplant, sliced 1/4-inch thick 1 medium onion, chopped 1 yellow bell pepper, chopped ¼ cup olive oil ¼ cup herbes de Provence 2 teaspoons salt, or to taste ½ teaspoon ground black pepper, or to taste 1 (28 ounce) can crushed tomatoes ¼ cup grated Parmesan cheese, or to taste
Nutrition Info
- 319 caloriescarbohydrate: 20.2 gcholesterol: 25.1 mgfat: 21.5 gfiber: 5.8 gprotein: 12.2 gsaturatedFat: 5.6 gservingSize: -sodium: 1607 mgsugar: 5.4 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Ratatouille with Sausage
Directions
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Place sausage links in a nonstick skillet over medium heat, cook until browned, 3 to 4 minutes per side. Cool briefly and slice into rounds.
Combine zucchini, summer squash, eggplant, onion, and bell pepper in a large bowl. Add oil, herbes de Provence, salt, and pepper, toss to coat vegetables.
Place 1/3 of the vegetables in a slow cooker, layer 1/3 of the sausage and 1/3 of the crushed tomatoes on top. Repeat layers.
Cover and cook on Low, about 8 hours. Sprinkle with Parmesan cheese to serve.