Crock pot ratatouille

Yield: 4 Servings

Measure Ingredient
2 larges Onions; sliced
1 large Eggplant; sliced
4 smalls Zucchini; sliced
2 Cloves Garlic; minced
2 larges Green Bell Peppers; de-seeded and cut in thin strips
6 larges Tomatoes; cut in 1/2-inch wedges
1 teaspoon Dried Basil
2 teaspoons Salt
¼ teaspoon Black Pepper
2 tablespoons Fresh Parsley; chopped
¼ cup Olive Oil
½ cup Parmesan Cheese; freshly grated, (optional)

The Cook and Kitchen Staff are heading "Back to School" and offering you some of our simplest recipes that nearly anyone can prepare.

Today's recipe requires a Crock Pot, which is a great cooking apparatus for your college- bound student, or for a busy working parent. Any way you prepare it, today's recipe is a nutritious meal for anyone on the move! Layer half the vegetables in a large crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes. Repeat layering process with remaining vegetables.

Sprinkle basil, salt, pepper, and parsley over top. Drizzle with olive oil.

Cover and cook on low 7-9 hours. Cool and chop coarsely. Place in serving bowl and sprinkle with freshly grated Parmesan cheese. Refrigerate to store. May freeze up to 6 weeks.

Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Aug 23, 1998, converted by MM_Buster v2.0l.

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