Ratatouille Provencal


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.

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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.


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