In the first issue of Cancer Wellness magazine, we interviewed Dyer about her career trajectory and why nutrition is important for a cancer patient’s comprehensive care. Dyer also shared her recipe for Crock-Pot ratatouille, which drastically cuts the cooking time of this beloved French stew.
ingredients
- 2 large (or 3 medium) onions, sliced
- 4 small zucchini, sliced (about 4 cups)
- 2 large green peppers, cut into thin strips
- 1 large eggplant, sliced
- 2 cloves of garlic, minced
- 6 large tomatoes, cut into wedges (alternatively: 3 large tomatoes and 1 pint of canned tomatoes)
- 2 teaspoons salt (adjust after cooking to your taste)
- 2 tablespoons fresh parsley, chopped
- ¼ teaspoon black pepper
- ¼ cup extra-virgin olive oil
- 1 teaspoon dried basil (use fresh when possible—about ¼ cup, small leaves or thinly sliced)
Directions
- Layer half the vegetables in a large Crock-Pot in the following order: onion, eggplant, zucchini, garlic, peppers, tomatoes. Repeat the layering process with the remaining vegetables.
- Sprinkle basil, salt, black pepper, and parsley over top. Drizzle with olive oil.
- Cover and cook on high for 1 hour, then reduce to low for 7 hours. The vegetables will be perfectly al dente and still beautiful in color!
- Serve over brown rice, baked potatoes, or baked fish.
Optional add-ins: one can of cannellini beans (drained and rinsed).
