Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, slow cooker ratatouille. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Free Crock Pot Recipes From Kraft® Foods. Find & Share Your Favorite Dishes Now! Stir in the tomatoes, zucchini, onions, green and yellow peppers, olives, tomato paste, basil, garlic, pepper and remaining salt.
Slow Cooker Ratatouille is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Slow Cooker Ratatouille is something that I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can have slow cooker ratatouille using 17 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Slow Cooker Ratatouille:
- Take olive oil
- Prepare eggplant
- Get zuchinni, cut into 1inch. cubes
- Make ready red onion, chopped
- Get red bell pepper, cored, seeded, & chopped
- Get green bell pepper, cored, seeded, & chopped
- Take garlic, minced or put through a garlic press
- Get canned, whole tomatoes
- Take canned, whole tomatoes
- Get salt
- Get salt
- Prepare dried basil
- Take dried thyme
- Take black pepper
- Get bay leaf
- Take Hot cooked rice
- Get grated Parmesean cheese
Spoon one-fourth of the tomato paste mixture over the top. Stir in RED GOLD(R) Crushed Tomatoes, basil and thyme. Serve as a side dish or entree, sprinkle with parsley. Ratatouille is excellent cold or reheated the next day.
Instructions to make Slow Cooker Ratatouille:
- Heat Olive oil in skillet over medium high heat. Saute the eggplant, zuchinni, onion, red & green bell peppers, and garlic until vegetables look golden, but not brown - about 15 mins.
- Put the vegetable mixture, tomatoes, salt, basil, thyme, pepper, and bay leaf in the slow cooker. Turn on low and cook for 6-8 hours. Remove the bay leaf and serve over rice. Garnish each serving with 1tablespoon Parmesean cheese.
Add oil, dried basil, garlic, pepper and remaining salt; toss to combine. Stir in tomato paste, olives and fresh basil; heat through. Freeze option: Freeze cooled ratatouille in freezer containers. This slow cooker ratatouille, bursting with vegetables and Italian sausage and topped with Parmesan cheese, is a great way to use up extra squash from your garden. This slow cooker ratatouille recipe is a delicious autumn recipe that you can serve as an appetizer, main or side dish.
So that’s going to wrap it up with this exceptional food slow cooker ratatouille recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
