SLOW-COOKER RATATOUILLE
Not only does this classic recipe make a phenomenal side dish, you can also serve it with sliced French bread for a warm and easy appetizer. Try it in the summer with your garden-fresh vegetables. -Jolene Walters, North Miami, Florida
Provided by Taste of Home
Categories Side Dishes
Time 3h20m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Place eggplant in a colander over a plate; sprinkle with 1 teaspoon salt and toss. Let stand for 30 minutes. Rinse and drain well. Transfer to a 5-qt. slow cooker coated with cooking spray., Stir in the tomatoes, zucchini, onions, green and yellow peppers, olives, tomato paste, basil, garlic, pepper and remaining salt. Drizzle with oil. Cover and cook on high until vegetables are tender, 3-4 hours.
Nutrition Facts : Calories 116 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 468mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 6g fiber), Protein 3g protein. Diabetic exchanges
SLOW COOKER RATATOUILLE SOUP RECIPE - (4.2/5)
Provided by á-29897
Number Of Ingredients 13
Steps:
- •Throw everything in a slow cooker and cook for at least 6 hours. **To peel the tomatoes, core them and and place them in a saucepan of boiling water. After a minute or two, pull them out and place them in an ice water bath. The skin should easily come off. You can try leaving the skins on for this soup, but they may get tough while cooking so long. Don't throw the skins away though. You can save them with all your other scraps for homemade vegetable broth. Enjoy!
SLOW COOKER RATATOUILLE
Make up a batch of this slow-cooked ratatouille and freeze for easy midweek meals when you're busy. Packed with nutrients, it also delivers four of your 5-a-day
Provided by Liberty Mendez
Categories Dinner, Main course, Supper
Time 6h30m
Number Of Ingredients 14
Steps:
- Heat the oil in a large frying pan and fry the onion for 8 mins until translucent. Add the garlic and fry for 1 min. Turn the heat to medium-high, add the aubergines and fry for 5 mins until golden. Stir in the courgettes and peppers and fry for 5 mins more until slightly soft. Add the tomato purée, fresh tomatoes, herbs, canned tomatoes, vinegar, sugar and 1 tsp salt and bring to the boil.
- Transfer to the slow cooker and cook on low for 5-6 hours or until everything is soft and the sauce has thickened. Season, scatter over some extra basil, and serve with sourdough, if you like.
Nutrition Facts : Calories 162 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 16 grams sugar, Fiber 11 grams fiber, Protein 6 grams protein, Sodium 0.8 milligram of sodium
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 IN THE SLOW COOKER
This slow cooker ratatouille is easy and flavorful! You can also add green bell peppers or mushrooms if desired.
Provided by charlottedab
Categories World Cuisine Recipes European French
Time 4h15m
Yield 6
Number Of Ingredients 12
Steps:
- Combine zucchini, eggplant, onions, tomatoes, bell peppers, garlic, vegetable broth, olive oil, salt, pepper, thyme, and oregano together in a slow cooker. Cover.
- Cook on High heat until vegetables are tender and cooked down, about 4 hours, or on Low heat for about 8 hours.
Nutrition Facts : Calories 256.5 calories, Carbohydrate 39.6 g, Fat 10.3 g, Fiber 13.5 g, Protein 7.5 g, SaturatedFat 1.5 g, Sodium 850.2 mg, Sugar 18.9 g
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