Vegetarian slow cooker ratatouille - FOX 29 News Philadelphia | WTXF-TV

Vegetarian slow cooker ratatouille

Posted: Updated:
SOUTHFIELD, Mich. (WJBK) -

Get this recipe courtesy of Grace Derocha from BCBSM. It is a heart healthy, reduced sodium, slow cooker ratatouille. It is easy to make and a perfect vegetarian dish for the whole family.

Ingredients:
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

Directions:
In a smaller slow cooker, combine eggplant, squash, chopped tomato, tomato sauce, sweet pepper, onion, salt, black pepper, and garlic. 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 2 servings - each serving is about 1.5 cups. Nutrition facts, per serving: 63.9 calories, 0.4 grams total fat, 0 cholesterol, 314 mg of sodium, 15 grams of total carbohydrates, 4.3 grams of fiber, 2.8 grams of protein.

Fluffy quinoa

Ingredients:
1 cup quinoa
1.5  cups water

First, rinse and drain the quinoa 1-3 times, until the rinsing water is no longer murky. 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. 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. Let it simmer (without taking off the lid) for about 12-15 minutes. After that time frame, turn off the heat, keep the lid on and let it sit for 5-10 minutes. 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.

Makes about 4 servings - 1 serving = 1/2 cup cooked quinoa. Nutrition facts per serving: 111 calories, 1.8 grams of total fat, 0 cholesterol, 6 mg of sodium, 19.7 grams of total carbohydrates, 2.6 grams of dietary fiber, 4 grams of protein.

  • MorningsMorningsMore>>

  • Money Monday: The state of the economy

    Money Monday: The state of the economy

    Monday, July 21 2014 11:01 AM EDT2014-07-21 15:01:18 GMT
    Robert A. Dye, Chief Economist for Comerica bank offers his latest economic forecast to Murray Feldman. Play the video to heat the report. Click on the PDF to read it.
    Robert A. Dye, Chief Economist for Comerica bank offers his latest economic forecast to Murray Feldman. Play the video to heat the report. Click on the PDF to read it.
  • Detroit Gypsy Kitchen's fresh rolls & kale salad

    Detroit Gypsy Kitchen's fresh rolls & kale salad

    Monday, July 21 2014 9:31 AM EDT2014-07-21 13:31:51 GMT
     Get the recipes for fresh rolls and kale salad courtesy of Detroit Gypsy Kitchen located on Woodward in Detroit.
     Get the recipes for fresh rolls and kale salad courtesy of Detroit Gypsy Kitchen located on Woodward in Detroit.
  • Sweet Summertime Birmingham Block Party

    Sweet Summertime Birmingham Block Party

    Sunday, July 20 2014 12:02 AM EDT2014-07-20 04:02:47 GMT
    Fox 2 News Morning LogoFox 2 News Morning Logo
    Mills Pharmacy + Apothecary is hosting a block party on July 26, 2014 at its Birmingham location.
    Mills Pharmacy + Apothecary is hosting a block party on July 26, 2014 at its Birmingham location.
Powered by WorldNow

WTXF-TV
330 Market Street
Philadelphia, PA 19106-2796

Phone: (215) 925-2929
Fax: (215) 982-5494

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | Terms of Service | Ad Choices