RATATOUILLE IN THE CROCK POT
Hello Vegetarians...here's a crock pot recipe for you. I love ratatouille because it's so versatile and can be used to make a killer pizza, great on pasta or as part of a casserole with chicken and cheese, or how about ratatouille lasagna? I guess I'd better stop brainstorming and write down these recipes to post too!
Provided by Geema
Categories Stew
Time 9h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- 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.
- Dot with half of the tomato paste.
- Repeat layering process with remaining vegetables, spices and tomato paste.
- Drizzle with olive oil.
- Cover and cook on LOW for 7 to 9 hours.
- Place in serving bowl and sprinkle with freshly grated Parmesan cheese.
- Refrigerate to store.
- May freeze up to 6 weeks.
RATATOUILLE WITH CHICKPEAS -- CROCK-POT
Make and share this Ratatouille With Chickpeas -- Crock-Pot recipe from Food.com.
Provided by Katzen
Categories Peppers
Time 4h15m
Yield 6 , 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet, heat oil over medium heat, cook onion, garlic, eggplant, basil, oregano, salt & pepper, stirring occasionally, until onion is softened, about 10 minutes. Scrape into crockpot.
- Halve, core, and seed peppers; cut into 1 inch pieces. Cut zucchini into half lengthwise, cut crosswise into 1 1/2 inch chunks. Add to crockpot.
- Add tomato paste, chickpeas, and tomatoes, breaking up tomatoes with a spoon. Cover and cook on low for 4 hours, or until vegetables are tender. Stir in basil / parsley.
Nutrition Facts : Calories 219.5, Fat 4.2, SaturatedFat 0.6, Sodium 593.3, Carbohydrate 40.7, Fiber 10.7, Sugar 10.5, Protein 8.8
RATATOUILLE (CROCK POT)
Make a whole meal out of the French Vegetarian Classic while it is warm or offer it chilled as a salad course. Serve with a crusty bread and top with feta cheese, if desired. From the Best Slow Cooker Cookbook Ever.
Provided by Bev I Am
Categories Stew
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Sprinkle the eggplant with salt; let stand in a colander 1/2- 1 hour to drain.
- Press out excess moisture.
- Rinse the eggplant with water and pat dry with paper towels.
- Place the eggplant in crock pot.
- Add onions, tomatoes, bell peppers, zucchini, olive oil, basil, garlic, pepper and 1/2 tsp salt.
- Mix well.
- Cover and cook on high setting about 3 hours or until the vegetables are tender but still hold their shape.
- Stir in the tomato paste, olives, and the fresh basil.
- Serve hot, room temperature or chilled.
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