Slow Cooker Ratatouille
Slow Cooker Ratatouille

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, slow cooker ratatouille. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look 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 well liked of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Slow Cooker Ratatouille is something which I have loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can cook slow cooker ratatouille using 17 ingredients and 2 steps. Here is how you can achieve that.

The ingredients needed to make Slow Cooker Ratatouille:
  1. Prepare 3 tbsp olive oil
  2. Make ready 1 medium eggplant
  3. Prepare 1 medium zuchinni, cut into 1inch. cubes
  4. Get 1 medium red onion, chopped
  5. Take 1 large red bell pepper, cored, seeded, & chopped
  6. Get 1 large green bell pepper, cored, seeded, & chopped
  7. Get 2 clove garlic, minced or put through a garlic press
  8. Take 24 oz canned, whole tomatoes
  9. Get 24 oz canned, whole tomatoes
  10. Get 1 tsp salt
  11. Take 1 tsp salt
  12. Make ready 2 tsp dried basil
  13. Get 1 tsp dried thyme
  14. Prepare 1/2 tsp black pepper
  15. Make ready 1 bay leaf
  16. Make ready 1 Hot cooked rice
  17. Take 6 tbsp grated 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. Vegetables are sautéed for extra flavor before adding to the slow cooker.

Instructions to make Slow Cooker Ratatouille:
  1. 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.
  2. 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.

Tomato Paste and Crushed Tomatoes are added to them, along with fresh herbs. A French classic that is great as an entrée or a perfect 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. 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 this up with this exceptional food slow cooker ratatouille recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!