Recipes

Slow Cooker Ratatouille

A slow cooker version of a summer favorite.  Using the slow cooker helps to preserve all the natural flavors and nutrients of these fresh summer vegetables.  Recipe based on a post by curmudgn@flash.net (Sam Waring).

Yield: Serves 4
User Rating:
Not Yet Rated!
     
view all comments (0)

Ingredients

2 large onions, sliced
1 large eggplant, sliced
4 small zucchini, sliced
2 garlic cloves, minced
2 bell pepper, green, seeded and julienned 
6 large tomato, cut in 1/2? wedges
1 tablespoon chopped basil
2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons flat-leaf parsley, chopped
1/4 cup olive oil

Instructions

Layer half the vegetables in the crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes. Repeat. Sprinkle basil, salt, pepper, and parsley over top. Drizzle with olive oil. Cover and cook on low 7-9 hours. Cool and chop coarsely.

per Ellen Cleary

Posted By curmudgn@flash.net (Sam Waring) On
rec.food.recipes or rec.food.cooking
Posted: 8/23/2009 11:53:49 AM

Related dic·tion·ar·y Terms
Ratatouille
From France’s Nice, ratatouille is a vegetable dish made with eggplant, tomatoes, ...
 
Buy At GourmetSleuth.com

More Recipes

Boursin Cheese Dip with Fresh Vegetables
Boursin Cheese is added to sour cream, olive oil and fresh lime juice to make a flavorful dip for fresh vegetables.
Mascarpone Flashed Spinach In Portobello Caps
Spinach is wilted and flavored with shallot, garlic, apricot, ginger, pine nuts.  The mixture is folded with mascarpone cheese and placed in grilled portobello mushroom caps for the final presentation
Butternut Squash And Ancho Chile Puree
This pureed butternut squash recipe can be used as a side dish or a vegetarian entree. Dried ancho chiles are pureed, mixed with cumin and added to boiled squash.
Asparagus Bruschetta
Recipe for Asparagus Bruschetta with grape tomatoes, green onions, basil, blue cheese, asparagus and lime peel.

View All Recipes >>