Description

Have you ever wondered how a simple dish of colorful veggies can taste like a warm hug from a French countryside kitchen? That’s the magic of Slow Cooker Ratatouille with Quinoa! This wholesome, plant-based meal is packed with vibrant vegetables and served over fluffy quinoa for a healthy, satisfying bite.

Ingredients

Eggplant (1, diced): Adds a meaty texture that soaks up the sauce.
- Substitution: Portobello mushrooms for a similar texture or extra zucchini.
Zucchinis (2, sliced): Brings mild flavor and a tender bite.
- Substitution: Yellow squash or more eggplant.
Bell Pepper (1, chopped): Adds sweetness and a pop of color (red, yellow, or orange work best).
- Substitution: Another bell pepper of a different color or mild poblano for a slight kick.
Onion (1, chopped): Provides a savory, sweet base.
- Substitution: Shallots or leeks for a milder flavor.
Garlic (4 cloves, minced): Infuses the dish with warm, aromatic depth.
- Substitution: 1 tsp garlic powder if fresh isn’t available.
Diced Tomatoes (1 can, 14 oz, undrained): Creates a rich, tangy sauce base.
- Substitution: Fresh diced tomatoes (about 1½ cups) or crushed tomatoes for a smoother sauce.
Dried Basil (1 tsp): Adds a sweet, herbaceous note.
- Substitution: Fresh basil (2 tbsp, added after cooking) or oregano.
Dried Thyme (1 tsp): Brings earthy, savory flavor.
- Substitution: Fresh thyme (1 tbsp) or rosemary.
Salt and Pepper (to taste): Enhances all the flavors.
- Substitution: Sea salt or low-sodium options for dietary needs.
Quinoa (1 cup, rinsed): A protein-packed, gluten-free grain that makes the dish hearty.
- Substitution: Brown rice, farro, or couscous (note: couscous isn’t gluten-free).
Vegetable Broth (2 cups): Cooks the quinoa and adds extra flavor.
- Substitution: Water with a pinch of salt, but broth is tastier.

Why They’re Important: The veggies create a colorful, nutrient-rich stew, the tomatoes and herbs form a flavorful sauce, and the quinoa adds protein and texture. Together, they make a balanced, wholesome meal.

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Instructions

Step 1: Prep the Vegetables

Dice 1 eggplant, slice 2 zucchinis, chop 1 bell pepper, chop 1 onion, and mince 4 garlic cloves. No need to be perfect—rustic chunks are great!
Rinse the eggplant under cold water and pat dry to remove any bitterness (optional, but helpful for older eggplants).
- Tip: Cut veggies into similar-sized pieces (about 1-inch) for even cooking.

Step 2: Combine in the Slow Cooker

Add the eggplant, zucchinis, bell pepper, onion, and garlic to the slow cooker.
Pour in 1 can (14 oz) of undrained diced tomatoes, then sprinkle in 1 tsp dried basil, 1 tsp dried thyme, and a pinch of salt and pepper.
Stir everything to combine, making sure the veggies are coated with the tomatoes and herbs.
- Tip: If you like a thicker sauce, drain half the tomato liquid before adding.

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 soft and tender.
Stir halfway through if possible to ensure even cooking, but it’s not mandatory.
- Tip: Taste and adjust salt and pepper before serving—slow cooking can mellow flavors.

Step 4: Cook the Quinoa

About 20 minutes before the ratatouille is done, rinse 1 cup quinoa under cold water to remove its bitter coating.
In a medium pot, bring 2 cups vegetable broth to a boil. Add the quinoa, reduce to a simmer, cover, and cook for 15 minutes or until the liquid is absorbed and the quinoa is fluffy.
Fluff with a fork and set aside.
- Tip: Cook quinoa in advance and refrigerate to save time.