Heart Healthy, Reduced Sodium and Full of Flavor. My Vegetarian Slow Cooker Ratatouille from Fox 2 News
This is the recipe that I prepared on Fox 2 News. It is a heart healthy, reduced sodium, slow cooker ratatouille. It is easy to make and a perfect vegetarian dish for the whole family.
Do you have some favorite vegetarian recipes or slow cooker recipes? How do you reduce sodium in the food you make?
Photo Credit: Grace Derocha
1 ½ cups cubed, peeled (if desired) eggplant
½ cup coarsely chopped yellow summer squash or zucchini
1/2 cup coarsely chopped tomato
½ of an 8 ounce can of no-salt-added tomato sauce
1/3 cup coarsely chopped red or green sweet pepper
¼ cup finely chopped onion
¼ teaspoon salt
1/8 teaspoon ground black pepper
1 clove garlic, minced
Vegetarian Slow Cooker Ratatouille
1. In a smaller slow cooker, combine eggplant, squash, chopped tomato, tomato sauce, sweet pepper, onion, salt, black pepper, and garlic.
2. Cover and cook on low-heat setting for 4-1/2 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. If no heat setting is available, cook for 4 to 4-1/2 hours.
Makes 4 servings:
1 cup quinoa
1.5 cups water
1. First, rinse and drain the quinoa 1-3 times, until the rinsing water is no longer murky.
2. Then, bring your water to a boil. The ratio of quinoa to water should be 1 to 1.5 to give you properly cooked quinoa.
The 1 cup of quinoa will expand to make about 2 cups.
3. Once the water is boiling, put in your quinoa. Bring water and quinoa to a boil, then put a lid on the pot and decrease heat to a simmer.
4. Let it simmer (without taking off the lid) for about 12-15 minutes.
4. After that time frame, turn off the heat, keep the lid on and let it sit for 5-10 minutes.
5. Then take off the lid, which will release a lot of steam, so be careful.
Voila! Delicious and fluffy quinoa to serve with your ratatouille.