This slow cooker butternut squash ratatouille recipe is whole-food-plant-based. It is oil-free and is made with butternut squash, zucchini and yellow squash, onions, canned tomatoes, a little lemon juice, cumin and rosemary. Add in a bit of real maple syrup to balance out the acidic tomato taste.
2cupskale leavesstrip from the tough stems and chop
2cloves garlicminced
1/2teaspoonground cumin
1.2teaspoon salt
2Tablespoonslemon juice
28ouncediced tomatoescanned
3sprigsrosemary
1/2teaspoonmaple syrupmore to taste
1/2Tablespoon low sodium soy sauce
2Tablespoons capers drained and rinsed.
Instructions
Cut/slice/dice all vegetables. Strip the kales leaves from the tough stem and chop.
Put all vegetables: butternut squash, zucchini, yellow squash, onion, kale, and garlic in a 3 1/2 quart slow cooker.
Sprinkle ground cumin, salt, and lemon juice on top.
Pour canned diced tomatoes over vegetables.
Place three sprigs of fresh rosemary on top.
Cover and cook for 7 hours on low.
After cooking, remove the rosemary and discard. If a few rosemary leaves end up in the ratatouille, it will be fine. No need to pick out every little leaf.
Stir in the real maple syrup to balance out the acidic tomatoes. Start with 1/2 teaspoon. Add up to another 1/2 teaspoon to taste.
Stir in the low sodium soy sauce.
As you are stirring the maple syrup, sodium sauce, and tomatoes into the vegetable mixture, you can break up the vegetables slightly.