Ratatouille Provencal

$43.50 / $7.25 per serving

Breathe the aromas of Southern France with this satisfying vegetarian stew of roasted eggplant, fresh zucchini, peppers, onions, tomatoes, and herbs over low-carb riced cauliflower.

Cooking

Thaw completely in fridge. 3-4 quart crockpot: Empty bag into crockpot. Cover & cook on low, 5-6 hours. With slotted spoon remove veggies from crockpot. Pour juices from crockpot into a saucepan; bring to a boil & cook until slightly thickened, 5-8 min, then toss with the veggies. Stovetop: Empty bag into pot. Add ½ c. water (Split Orders, add ¼ c. water). Bring to a boil. Reduce heat, cover & simmer approx. 1 ½ hours. Stir occasionally. Add more water if necessary. Both: Cook Cauliflower Rice as directed & serve under Ratatouille.

Ingredients

Roast eggplant, fresh zucchini, yellow onion, red pepper, green pepper, diced tomatoes, tomato paste, garlic, olive oil, basil, oregano, pepper, salt, crushed red pepper, cauliflower

Nutrition Facts

6 Servings Per Main Dish

Amount Per Serving
Calories 229
Total Fat 8g
Saturated Fat 1g
Cholesterol 0mg
Sodium 430mg
Total Carbohydrate 28g
Fiber 3g
Sugar 7g
Protein 7g
Weight 6 kg
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