Description

Ever wondered how to turn a rainbow of veggies into a cozy, flavorful meal that practically cooks itself? Meet Slow Cooker Ratatouille with Quinoa—a vibrant, healthy dish inspired by the classic French vegetable stew! This recipe is like a hug in a bowl, with tender eggplant, zucchini, and bell peppers simmered in a fragrant tomato-herb sauce, served over fluffy quinoa

Ingredients

Eggplant (1, diced):
- Why it’s important: Adds a meaty texture and soaks up the sauce’s flavors.
- Substitutions: Swap for mushrooms or extra zucchini if eggplant isn’t your thing.
Zucchinis (2, sliced):
- Why it’s important: Brings a tender, mild flavor that balances the dish.
- Substitutions: Yellow squash or carrots for a similar texture.
Bell Pepper (1, chopped, any color):
- Why it’s important: Adds sweetness and a pop of color.
- Substitutions: Use another bell pepper color or mild poblano peppers.
Onion (1, chopped):
- Why it’s important: Provides a savory, aromatic base.
- Substitutions: Shallots or leeks for a milder flavor.
Garlic (4 cloves, minced):
- Why it’s important: Infuses the dish with warm, savory depth.
- Substitutions: 1 tsp garlic powder if fresh isn’t available.
Diced Tomatoes (1 can, 14 oz, undrained):
- Why it’s important: Creates a rich, tangy sauce that ties the veggies together.
- Substitutions: Fresh diced tomatoes (about 2 cups) or crushed tomatoes for a smoother sauce.
Dried Basil (1 tsp):
- Why it’s important: Adds a sweet, herbaceous note.
- Substitutions: Fresh basil (2 tbsp, chopped) or oregano.
Dried Thyme (1 tsp):
- Why it’s important: Brings earthy, Mediterranean flavor.
- Substitutions: Fresh thyme (1 tbsp) or rosemary.
Salt and Pepper (to taste):
- Why it’s important: Enhances the natural flavors of the veggies.
Quinoa (1 cup, rinsed):
- Why it’s important: A protein-packed base that adds nutty flavor and makes the dish filling.
- Substitutions: Couscous, farro, or rice for a different grain.
Vegetable Broth (2 cups):
- Why it’s important: Infuses the quinoa with extra flavor while cooking.
- Substitutions: Water with a pinch of salt or chicken broth for non-vegetarian diets.

Tip: Choose fresh, firm vegetables for the best texture, and rinse quinoa thoroughly to remove its natural bitter coating.

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Instructions

Step 1: Prep the Vegetables

Dice 1 eggplant into ½-inch cubes. No need to peel unless the skin is tough.
Slice 2 zucchinis into ¼-inch rounds.
Chop 1 bell pepper and 1 onion into bite-sized pieces.
Mince 4 garlic cloves.
Tip: Cut veggies into similar-sized pieces for even cooking.

Step 2: Combine in the Slow Cooker

Add the diced eggplant, sliced zucchinis, chopped bell pepper, chopped onion, and minced garlic to the slow cooker.
Pour in 1 can (14 oz) of undrained diced tomatoes.
Sprinkle in 1 tsp dried basil, 1 tsp dried thyme, and a generous pinch of salt and pepper.
Stir everything to combine, ensuring the veggies are coated with the tomatoes and herbs.
Tip: If you like a saucier ratatouille, add an extra ½ cup of diced tomatoes or broth.

Step 3: Cook the Ratatouille

Cover the slow cooker and cook on low for 6–8 hours or high for 3–4 hours, until the vegetables are tender but not mushy.
Stir halfway through if possible to ensure even cooking.
Tip: Taste and adjust salt and pepper before serving.

Step 4: Cook the Quinoa

While the ratatouille cooks, rinse 1 cup of quinoa under cold water to remove its bitter coating.
In a medium pot, bring 2 cups of vegetable broth to a boil.
Add the quinoa, reduce to a simmer, cover, and cook for 15–20 minutes, until the liquid is absorbed and the quinoa is fluffy.
Fluff with a fork and set aside.
Tip: Cook quinoa closer to serving time for the freshest texture, or make it ahead and reheat.

Step 5: Serve

Spoon a portion of cooked quinoa onto a plate or bowl.
Top with a generous ladle of ratatouille, making sure to include plenty of veggies and sauce.
Tip: Garnish with fresh herbs like parsley or basil for a burst of color and flavor.