Crock pot ratatouille

4 Servings

Ingredients

QuantityIngredient
2largesOnions; sliced
1largeEggplant; sliced
4smallsZucchini; sliced
2Cloves Garlic; minced
2largesGreen Bell Peppers; de-seeded and cut in thin strips
6largesTomatoes; cut in 1/2-inch wedges
1teaspoonDried Basil
2teaspoonsSalt
¼teaspoonBlack Pepper
2tablespoonsFresh Parsley; chopped
¼cupOlive Oil
½cupParmesan 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.