This recipe is perfect when your garden is giving you more vegetables than you know what to do with! I have had this recipe written on a piece of paper for months thinking I would post it next fall. But I have lost and found the paper one too many times. I think the recipe will be safer here! Be sure to remember it early next fall. I know I'll be making it then!
Crock Pot Ratatouille
2 cloves garlic
1 eggplant, diced
1 onion, diced
1 bell pepper
2 medium sized zucchinis, sliced or cut into chunks
6-8 fresh mushrooms, sliced (optional)
1/2 cup fresh chopped basil
1 teaspoon oregano
1/4 teaspoon thyme
1 teaspoon No-Salt Seasoning
1 teaspoon Real Salt
1/2 teaspoon pepper
a pinch of rosemary and crushed fennel
Saute these ingredients in a pan for just a few minutes. You may skip this step and just put it all in the crock pot but it does help bring out the flavors.
Sauce:
1 quart bottled tomatoes
6oz. tomato paste
1 teaspoon oregano
1-2 teaspoons Real Salt
1 teaspoon No-Salt Seasoning
a pinch of crushed fennel
Place Veggies in Crock Pot. Mix together sauce ingredients in a bowl then pour over veggies. Cook on high, stirring once or twice, for 3-5 hours. Then top with:
1 can olives, sliced
1/2 cup fresh chopped basil
Super Yummy Flavors! Great over Brown Rice or Quinoa.
2 comments:
Thanks for all the crock pot recipes!!! They are my favorite and I don't have nearly enough of them!! Looks good! Miss you! Amy K
Tammie, I just got a crock pot for the first time. Have been looking for veggie recipes to try out... will be making this soon! Yum.
xo
Cindy
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