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Vegetable Ratatouille


• 2 Tablespoons Coconut Oil

• 1 Large Onion, chopped

• 6 Cloves Garlic, minced

• 1 Large Eggplant, chopped

• 1 Orange Bell Pepper, chopped

• 4 Zucchini Squash/Summer Squash

• 1 Cup Grape Tomatoes, halved

• 2 Tablespoons Tomato Paste

• 1 Teaspoon Dried Oregano

• 1 Teaspoon Black Pepper

• ¼ Teaspoon Crushed Red Pepper (optional)

• 1 Cup Fresh Basil, chopped


1. Add all ingredients except Basil into a large slow-cooker, cover and cook for approx. 3-4 hours on high or 5-6 hours on low.

2. Just before serving, gently stir in Fresh Basil.

**The Ratatouille is ready when the vegetables have softened, but aren’t mushy.

**If you’re worried about the Ratatouille being too watery, remove the slow cooker lid and cook on high for the last hour.

3. Serve warm or cold as a side or over a Brown Rice or Quinoa as a main entrée.

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