Gluten Free Ratatouille Sandwiches
This indoor barbecue recipe includes lots of healthy fresh produce that cook into a gravy in the slow cooker.
Servings: 8 Servings
Calories: 236kcal
Ingredients
- 1 eggplant peeled, quartered, and sliced
- 1 red onion peeled and sliced into thin rings
- 1 red bell pepper seeded and sliced
- 1 orange bell pepper seeded and sliced
- 1 medium zucchini thinly sliced
- 2 small yellow summer squashes thinly sliced
- 3 ripe tomatoes quartered
- ¼ cup prepared pasta sauce
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon kosher or fine sea salt
- ¼ teaspoon freshly ground black pepper
- 8 gluten-free hamburger buns or hoagie rolls toasted
- 8 slices Swiss or provolone cheese
Instructions
- Use a 6-quart slow cooker. Put the eggplant, onion, bell peppers, zucchini, squash, and tomatoes into the insert. Add the pasta sauce, oil, salt, and pepper. Stir to combine.
- Cover and cook on low for 8 hours, or until the vegetables have broken down quite a bit and the onion is translucent. Serve on toasted gluten-free buns with a slice of cheese.
Nutrition
Calories: 236kcal | Carbohydrates: 45g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 574mg | Potassium: 476mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1460IU | Vitamin C: 55.4mg | Calcium: 38mg | Iron: 1mg