Ratatouille in the Crock Pot |
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Prep Time: 30 Minutes Cook Time: 540 Minutes |
Ready In: 570 Minutes Servings: 8 |
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Hello Vegetarians...here's a crock pot recipe for you. I love ratatouille because it's so versatile and can be used to make a killer pizza, great on pasta or as part of a casserole with chicken and cheese, or how about ratatouille lasagna? I guess I'd better stop brainstorming and write down these recipes to post too! Ingredients:
2 large onions, cut in half and sliced |
1 large eggplant, sliced, cut in 2 inch pieces |
4 small zucchini, sliced |
2 garlic cloves, minced |
2 large green bell peppers, de-seeded and cut into thin strips |
2 large tomatoes, cut into 1/2 inch wedges |
1 (6 ounce) can tomato paste |
1 teaspoon dried basil |
1/2 teaspoon oregano |
1 teaspoon sugar |
2 teaspoons salt |
1/2 teaspoon black pepper |
2 tablespoons fresh parsley, chopped |
1/4 cup olive oil |
red pepper flakes, to spice it up |
Directions:
1. Layer half the vegetables in a large crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes.
2. Next sprinkle half the basil, oregano, sugar, parsley, salt and pepper on the veggies.
3. Dot with half of the tomato paste.
4. Repeat layering process with remaining vegetables, spices and tomato paste.
5. Drizzle with olive oil.
6. Cover and cook on LOW for 7 to 9 hours.
7. Place in serving bowl and sprinkle with freshly grated Parmesan cheese.
8. Refrigerate to store.
9. May freeze up to 6 weeks.
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