This Ratatouille recipe is the perfect jumpstart recipe. It is healthy and super easy!
Summertime is not my weight loss and meal prep season. I have not been cooking nearly enough, and therefore have not had any recipes to share! Well, that needs to change! Sorry for the slacking! I have been really good sticking with my workout routine, honestly I can’t imagine not going! But my eating habits have not been ideal, damn summer all I want is ice cream! I am recommitting to counting my points and eating healthy 5 days a week…My cheat days have stretched out to way too many days!
This week I made my crock-pot RaTATouille. Notice the TAT? Apparently, I pronounce this word wrong?! I emphasize the TAT, so make sure you pronounce this recipe this way!
Anyway that you pronounce it, this Ratatouille Recipe is super easy, healthy, and the perfect way to use all those summer veggies up! Try it over pasta, chicken, a baked potato, or just in a bowl topped with some grated cheese.
1 medium Zucchini, diced
1 medium Summer Squash, diced
1 small Eggplant, diced
1 Red Pepper, diced
1 small Onion, chopped
2 cloves of Garlic, chopped
1 – 14 oz. can Diced Tomatoes
1 jar Marinara Sauce (I like Victoria’s or Rao’s, but use your favorite)
1 tbsp. dried Basil
1 tsp Oregano
1 tsp Red Pepper Flakes (more to taste)
Salt and Pepper to taste
In a colander, place the diced eggplant and sprinkle with a couple teaspoons of salt and let drain for 15 minutes. This will take the bitterness out of the eggplant.
Place all of the ingredients in a crockpot. Cook on low for 8 hours or on high for 6 hours. It is done once all the ingredients are soft and cooked through.
Told you it was easy!