Local Harvest Slow Cooker Ratatouille

My most recent Good Eggs order brought in this season’s most fresh and local veggies. Pumpkin, squash, beets, carrots…but I wanted to do something out of the norm, especially with Thanksgiving around the corner. Whenever I have a lot of delicious ingredients and am crunched for time to figure out how to incorporate them into one meal, I look to my slow cooker. With slow cookers all you have to do is toss your ingredients into the pot, turn the heat on low and go on with your day (or go to sleep!). The longer the roast cooks, the more the flavors ooze together. This recipe was so easy to make that the hardest part was just chopping up all the veggies. Honestly, you can substitute any ingredients for the ones I used and adjust the measurements depending on how many servings you want to make. I was only cooking for one, but love leftovers, so I made enough for 4. The is the best kind of recipe because you really can’t go wrong, and can just eyeball everything. But to give you some foundation, here’s how I made my “ratatouille”:

I put all of the veggies into the slow cooker, then poured the olive oil and vegetable broth on top. I used a wooden spoon to mix the liquid and the veggies until everything was coated evenly and there was a small pool of liquid at the bottom of the pot. I then added the following seasonings and spices. I recommend using all of them – the aroma created by the combination is intoxicating and will give your dish a sweet, spicy taste:

  • ground cinnamon
  • organic ground ginger
  • fresh rosemary
  • 2 bay leaves
  • sea salt
  • ground black pepper

Again, toss everything for an even coat. Put the lid on the cooker, then let it cook for anywhere from 6-10 hours. This fall recipe is both hearty and light at the same time and it is extremely healthy. Low in fat, sodium, calories, and fat and high in vitamins. Maybe it’s the start of a new holiday tradition? Enjoy!

 

Allison Beauregard

Allison is a New York City based writer with a focus on sustainability. Her work demonstrates how it is possible to have the “things” that make us happy without compromising the resources that provide these goods. With this vision, Allison sees a future where environmental degradation is reversed and the quality of human life is equally distributed. She is the Category Editor of The Franklin Report and was among the top 5 contributors for Elephant Journal in October 2014.

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