Crock pot ratatouille
4 Servings
Ingredients
| Quantity | 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) |
Directions
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.