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

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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

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