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cW Recipes: Crock-Pot Ratatouille
ratatoullie
"From the soil to our plants and everything in between, how we grow our food is quite critical," registered dietician and farmer Diana Dyer told us earlier this year. 

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. 

Recipe ingredients

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

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).

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