Crockpot ratatouille

Yield: 1 Servings

Measure Ingredient
2 larges Onions, sliced
1 large Eggplant, sliced
4 smalls Zucchini, sliced
2 Garlic clove; minced
2 Bell pepper, green; seeded & cut in thin strips
6 larges Tomato; cut in 1/2" wedges
1 teaspoon Basil
2 teaspoons Salt
¼ teaspoon Pepper
2 tablespoons Parsley; chopped
¼ cup Olive oil
per Ellen Cleary

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.

Posted By waring@... (Sam Waring) On rec.food.recipes or rec.food.cooking

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