Name: Italian ratatouille with basil dressing
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Yield: 1
Ingredients: to taste Celtic sea salt; to taste Black pepper; 1 clove Garlic; 1⁄4 piece Red pepper (sweet); 1⁄4 piece Zucchini; 4 Tbsp Olive oil (mild); 2 pieces Roma tomatoes; 1⁄4 piece Eggplant; 65 g Kohlrabi; 0 cloves Garlic; 1 Tbsp Fresh basil (finely chopped.); 1 Tbsp Olive oil (extra vierge); 1⁄2 Tbsp Fresh basil (finely chopped.); 1 Tbsp Pine nuts (roasted)

Nightshade

Seeds

Culicool

Slowcooker

Dinner

Super simple slow cook meal.
Throw all the vegetables in the pan and wait.

Although you should not forget the basil dressing with pine nuts.
It gives a real Italian touch to the dish.

Paleo

Vegetarian

Vegan

Sirtfood

Slow cooker:

For the basil dressing:

Garnish:

Italian ratatouille with basil dressing

 Cut the tomatoes, eggplant, bell pepper, zucchini and kohlrabi into 1.5 x 1.5 cm cubes. Press the garlic or chop it finely. Put this in the slow cooker and sprinkle the olive oil on top of the vegetables. 

 Sprinkle some salt and pepper over it. Mix the vegetable mix well. 

 CULISLOW TIME! Set the slow cooker to low and at 3 o&#39;clock. 

 Meanwhile, make the dressing: Cut the basil. Press the garlic or chop it finely. 

 Place the basil, garlic and olive oil in a bowl and mix well. Place this covered in the refrigerator. 

 After 3 hours it is time to serve the dish. Or longer if it has switched to keep-warm mode. That is no problem at all. 

 Serve in a deep plate with basil dressing &amp; pine nuts on top. Enjoy your meal! 

Italian ratatouille with basil dressing

Italian ratatouille with basil dressing

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Macros(per serving)

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