Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, slow cooker ratatouille. It is one of my favorites. 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 popular of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Slow Cooker Ratatouille is something which I have loved my entire life.
To get started with this particular recipe, we have to 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 3 tbsp olive oil
- Make ready 1 medium eggplant
- Make ready 1 medium zuchinni, cut into 1inch. cubes
- Make ready 1 medium red onion, chopped
- Take 1 large red bell pepper, cored, seeded, & chopped
- Prepare 1 large green bell pepper, cored, seeded, & chopped
- Prepare 2 clove garlic, minced or put through a garlic press
- Prepare 24 oz canned, whole tomatoes
- Prepare 24 oz canned, whole tomatoes
- Make ready 1 tsp salt
- Make ready 1 tsp salt
- Get 2 tsp dried basil
- Prepare 1 tsp dried thyme
- Get 1/2 tsp black pepper
- Get 1 bay leaf
- Make ready 1 Hot cooked rice
- Get 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:
- 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.
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 it up with this exceptional food slow cooker ratatouille recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
