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Slow-cooker 'ratatouille' recipe

Slow-cooker 'ratatouille' recipe

2 ratings

Created by The Tesco Real Food team

Bring out the slow-cooker for this colourful, autumnal ratatouille. It's so simple to throw together and the rice adds a hearty element. There's even leftover veg to knock up a delicious tart for lunch the next day! See method

  • Serves 4
  • Takes 4 hrs 15 mins
  • 374 calories / serving
  • Healthy
  • Vegetarian
  • Gluten-free

Ingredients

  • 1 medium swede, peeled, cut into 2cm chunks
  • 3 red onions, each cut into 6 wedges
  • 2 red peppers, cut into 3cm wide strips
  • 2 courgettes, cut into 3cm rounds
  • 3 large garlic cloves, finely crushed
  • 4 fresh rosemary sprigs, leaves picked and finely chopped
  • 3 tbsp red wine vinegar​
  • 2 x 400g tins finely chopped tomatoes
  • 80g sliced kale, woody ends removed
  • 200g easy-cook brown rice
  • 80g grated pecorino cheese
  • 20g fresh flat-leaf parsley, finely chopped
  • extra-virgin olive oil, to serve (optional)
2 of your 5-a-day and high in vitamin C

Each serving contains

  • Energy

    1565kj
    374kcal     19%

  • Fat

    9g 12%

  • Saturates

    4g 21%

  • Sugars

    15g 16%

  • Salt

    1.2g 19%

of the reference intake
Carbohydrate 55.7g Protein 14g Fibre 7.4g

Method

  1. Put the swede, onions, peppers, courgettes, garlic, rosemary, vinegar and tinned tomatoes in a slow-cooker; stir well to combine. Cover and cook for 4-5 hrs on high or 7-8 hrs on low, stirring every 1 hr if possible. Remove the lid and stir through the kale for the final 30 mins. The ratatouille is ready when a fork passes easily through the swede, but the vegetables are still holding their shape.
  2. Season to taste, then set 700g ratatouille aside for the tart (right), straining off any excess liquid. Once cooled, store in an airtight container in the fridge for up to 3 days.
  3. About 30 mins before ready to serve, cook the rice to pack instructions. Divide among bowls, top with the ratatouille, then scatter with the cheese and parsley, and drizzle with olive oil, if you like.

Tip: Use the leftover veg for this Autumn vegetable tart.

See more Slow-cooker recipes

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