Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, slow cooker ratatouille. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Stir in the tomatoes, zucchini, onions, green and yellow peppers, olives, tomato paste, basil, garlic, pepper and remaining salt. The colorful spectrum of summer vegetables can be slow-cooked until meltingly tender and sweet — and it's quite easy to do with the help of a slow cooker. Ratatouille, the classic French vegetable stew, is a perfect candidate for this hands-off cooking method.
Slow Cooker Ratatouille is one of the most favored of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Slow Cooker Ratatouille is something which I’ve loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can have slow cooker ratatouille using 17 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Slow Cooker Ratatouille:
- Get olive oil
- Make ready eggplant
- Get zuchinni, cut into 1inch. cubes
- Take red onion, chopped
- Get red bell pepper, cored, seeded, & chopped
- Prepare green bell pepper, cored, seeded, & chopped
- Make ready garlic, minced or put through a garlic press
- Take canned, whole tomatoes
- Prepare canned, whole tomatoes
- Take salt
- Prepare salt
- Prepare dried basil
- Get dried thyme
- Make ready black pepper
- Get bay leaf
- Make ready Hot cooked rice
- Take grated Parmesean cheese
Serve as a side dish or entree, sprinkle with parsley. Ratatouille is excellent cold or reheated the next day. Add oil, dried basil, garlic, pepper and remaining salt; toss to combine. Stir in tomato paste, olives and fresh basil; heat through.
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.
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. Layer half the vegetables in a large crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes. Next sprinkle half the basil, oregano, sugar, parsley, salt and pepper on the veggies.
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