Crock Pot Ratatouille Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 large: Onions, sliced
1 large: Eggplant, sliced
4 small: Zucchini, sliced
2 Cloves: Garlic, minced
2 large: Green Bell Peppers, de-seeded and cut in thin strips
6 large: Tomatoes, cut in 1/2-inch wedges
1 tsp: Dried Basil,
2 tsp: Salt,
1/4 tsp: Black Pepper,
2 tbsp: Fresh Parsley, chopped
1/4 cup: Olive Oil,
1/2 cup: Parmesan Cheese, freshly grated, (optional)
Directions:
The Cook and Kitchen Staff are heading "Back to School" and offering you
some of our simplest recipes that nearly anyone can prepare.
Todays recipe requires a Crock Pot, which is a great cooking apparatus for
your college- bound student, or for a busy working parent. Any way you
prepare it, todays recipe is a nutritious meal for anyone on the move!
Layer half the vegetables in a large crock pot in the following order:
onion, eggplant, zucchini, garlic, green peppers, tomatoes. Repeat layering
process with remaining vegetables.
Sprinkle basil, salt, pepper, and parsley over top. Drizzle with olive oil.
Cover and cook on low 7-9 hours. Cool and chop coarsely. Place in serving
bowl and sprinkle with freshly grated Parmesan cheese. Refrigerate to
store. May freeze up to 6 weeks.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
on Aug 23, 1998, converted by MM_Buster
v2.0l.
Source from luhu.jp
some of our simplest recipes that nearly anyone can prepare.
Todays recipe requires a Crock Pot, which is a great cooking apparatus for
your college- bound student, or for a busy working parent. Any way you
prepare it, todays recipe is a nutritious meal for anyone on the move!
Layer half the vegetables in a large crock pot in the following order:
onion, eggplant, zucchini, garlic, green peppers, tomatoes. Repeat layering
process with remaining vegetables.
Sprinkle basil, salt, pepper, and parsley over top. Drizzle with olive oil.
Cover and cook on low 7-9 hours. Cool and chop coarsely. Place in serving
bowl and sprinkle with freshly grated Parmesan cheese. Refrigerate to
store. May freeze up to 6 weeks.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
v2.0l.
Source from luhu.jp
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