Ratatouille the slow cooker Crock-Pot
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Ratatouille is a simple vegetable-only food that is perfect for this period but not only, especially since I really like to eat any vegetable food.
I also chose to make this dish with the Crock-Pot 4.7 l Digital slow cooker, my basic friend when I don't have time to sit next to food and I also want to have a healthy meal.
- 1 eggplant (300 gr)
- 1 zucchini (250 gr)
- 1 sharp green pepper
- 1 onion
- 2 suitable tomatoes
- 1 tablespoon olive oil
- Himalayan salt
- a little pepper
- 1 cup tomato juice (250 ml)
- approx 15 fire chives
- a few fresh basil leaves
Preparation time: over 120 minutes
RECIPE PREPARATION Ratatouille the Crock-Pot slow cooker:
We clean the onion and wash it and we only wash the rest of the vegetables and remove the ends of zucchini, eggplant and peppers.
We cut all the vegetables into rounds.
Sprinkle with a little olive oil the bottom of the ceramic bowl of the Crock-Pot slow cooker, then arrange the sliced vegetables all around.
Sprinkle salt and pepper on top and pour the tomato juice over the vegetables.
Cover the ceramic pot with the lid provided, connect the appliance to a power source, set the ‘High’ cooking mode and select the time to 3 hours. (time can be selected every 30 minutes).
At the end we add the chives and the chopped basil.
Serve the food hot and add more spices if needed.
What to serve with this easy shrimp scampi recipe:
I love to make this Low Carb Cheddar Biscuits Recipe. It reminds me of the biscuits they serve at Red Lobster. Yum!
We also love Garlic Bread Cheese Sticks Recipe. The bread sticks are perfect for dipping into the yummy sauce.
And of course as far as pasta goes, angel hair is our favorite to enjoy with this dish. You can use whatever you prefer or have on hand though.
Any type of pasta would be delicious. Or you can omit the pasta all together if you are limiting carbs. The shrimp is amazing and has so much flavor you probably wouldn't even miss it!
Sometimes, I also serve a simple side salad with this as well. Broccoli is also tasty with this dish. Learn how to steam broccoli in the microwave for a quick and easy side dish.
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Slow Cooker Roast VegetablesPrint This Recipe 4.84 / 5
- 2 bell peppers, cut in large slices (as shown in the photos)
- 1 large sweet potato, peeled and cut into cubes
- 3 small zucchini, cut into thick slices
- 1/2 cup peeled garlic cloves
- salt, herbs of choice, and oil (I probably used about 1/2 tsp salt, 1 tsp Italian seasoning, and 2 tbsp olive oil. I guess you could use oil spray if you don't mind the taste of roasted vegetables without oil .But I like the crock pot vegetables much better with the olive oil.)
How to cook crock pot vegetables in the slow cooker: Grease your crock pot, then add all the veggies. (I used a 4-quart slow cooker.) Season with the salt, herbs, and oil, then stir to evenly coat. Cook 3 hours on high (or longer on low), stirring just once every hour or so. At this point, you can open the lid and drain the liquid for another use. Don’t discard it the liquid is seriously delicious! I just drank it like soup. The veggies will be a softer texture than oven-roasted veggies, but they are actually even more flavorful and sweet. Crockpots — thanks to their slow and steady heating — are known to heighten the flavor of whatever you’re cooking.
Do you ever fall for those tv infomercials?
Against my better judgment, I fall for them all the time! Then I have to remind myself, & # 8220It & # 8217s too good to be true. There must be a catch. & # 8221 A cream that claims you can use it once and never shave again? Too good to be true. A CD that teaches you a new language in under 10 days? Too good to be true. A robotic vacuum cleaner you don & # 8217t need to push? Much, much too good to be true. A few years ago, one of my friends bought that vacuum & # 8230 all it did was constantly crash into the wall!
Wash the eggplant and zucchini, without removing the peel, cut the ends and with a sharp knife, cut the vegetables into thin slices. I powdered them with salt, put them in a strainer and let them leave their juice for a while.
For the sauce: in the bowl of the food processor we put the tomatoes cut into quarters, the garlic and strain well to obtain a sauce. Add salt and pepper to taste, 2 tablespoons olive oil, finely chopped basil and mix all ingredients. Grease a heat-resistant dish with a little olive oil and put the previously made sauce in it.
After the vegetables have softened a little and left their juice, due to the powdering with salt, we rinse them, we dry them by dabbing them with paper towels, we powder them again with salt and pepper. Sprinkle them with a little olive oil and mix. We also cut the tomatoes into thin slices.
In the bowl in which we put the sauce, we place the vegetables alternating a slice of eggplant, one of zucchini, one of tomatoes and so on until we fill the bowl. Cover the bowl with aluminum foil and put it in the oven heated to 180 degrees C for 50 minutes. Remove the foil, put the dish in the oven for another 10-15 minutes, then sprinkle the bellows cheese on top and put the dish in the oven for another 10 minutes, until the cheese has melted. Serve hot or cold.
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This was super. Great flavors and my teens loved it & # 8230.even the kale! A definite keeper. Every recipe I & # 8217ve tried so far at this site has been fantastic!
Is that tea or tablespoon for garlic?
Hi Chris- Feel free to add to taste. The recipe calls for 1 teaspoon but we often add quite a bit more because we love garlic. Enjoy!
Hi! I wanted to make this for Christmas- I usually have a house full of family and I think I & # 8217ll need to at least double this recipe. Do you have any idea of how to adjust the cooking time to accommodate doubling the ingredients? Thx for your help !!
Doubling it shouldn't be an issue. I & # 8217d just make sure to use a 6 quart or larger slow cooker and then cook on low for 6-8 hours.- Enjoy!
I actually used way more kale than you call for- it brought so much to the table! The hubby also loves pepper, so I added some of that to the top when I served it. This recipe is fantastic, and the soup is delish! Definitely adding it to the recipe box.
What & # 8212 no seasonings? Salt and pepper at the minimum & # 8212 adding ground fennel seed will send this recipe to the next level!
Hi Liz- Feel free to add what you like. We didn & # 8217t need any additional seasonings or salt because the chicken broth brings plenty of saltiness for us and the sausage has the pepper and fennel flavor in it.Enjoy!
[& # 8230] If you can & # 8217t tell we have been in an Olive Garden Copycat Recipes these days! So when we saw a recipe for Pasta Fagioli in Gooseberry Patch & # 8217s Slow Cooker Fall Favorites we knew it was next up in the crock pot since we had such a success with one of our other favorites. [& # 8230]
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Rabbit flavored Crock-Pot slow cooker
Because Sunday is for the family and, practically, the only day of the week when we all meet at the table, I allow myself to pamper my loved ones with sophisticated, delicious and healthy recipes at the same time.
How do I do this? Learning! It is never too late to accept new challenges, especially when it comes to the "package" with the improvement of your health and the feeling that you have made a change for the better. And when your choice helps your loved ones, you can say that love also goes through the stomach, joking a little.
Seriously though, nothing is more valuable than that & quot; hand for the table that was good and tasty & quot said wholeheartedly and with a smile on your face.
Wash the meat and portion it.
Add all the spices and herbs to the olive oil and mix until well crushed. Pour the wine and then marinate the meat in this sauce for 2 hours, cold.
Turn everything over in the Crock-Pot slow cooker bowl, set the & quothigh & quot cooking mode, set the time to 4 hours and. ready! You wait for everything to cook slowly, and you spend your time with your loved ones. We went to the park to run / play / walk and took advantage of the beautiful weather outside.
- 1 pound ground beef
- 1 pound bulk sausage
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 teaspoon ground black pepper
- ½ teaspoon salt
- 2 tablespoons olive oil
- 2 onions, chopped
- 2 cloves garlic, chopped
- 1 (29 ounce) can tomato sauce
- 1 (28 ounce) can crushed tomatoes
- 1 (28 ounce) can diced tomatoes
- 1 (16 ounce) jar chopped roasted red peppers
- 2 cups shredded mozzarella cheese, divided
- 1 (15 ounce) ricotta cheese container
- 1 cup grated Parmesan cheese
- 2 (16 ounce) packages ziti pasta
Stir ground beef, sausage, basil, oregano, pepper, and salt together in a bowl.
Cook and stir beef mixture in a large skillet over medium-high heat until browned and crumbly, 7 to 10 minutes.
Heat olive oil in a skillet over medium-high heat. Saute onions and garlic in hot oil until slightly golden and tender, 10 to 12 minutes.
Stir beef mixture, onion mixture, tomato sauce, crushed tomatoes, diced tomatoes, and red peppers together in a large bowl.
Stir 1 cup mozzarella cheese, ricotta cheese, and Parmesan cheese together in a separate bowl.
Spoon 1/3 of meat mixture into the slow cooker top with 1/2 the ziti pasta. Drop 1/2 the cheese mixture by rounded tablespoons over the ziti carefully spread cheese mixture over ziti using the back of the spoon. Repeat layering process 1 more time. Pour remaining meat sauce over the top and place the lid on the slow cooker.
Cook on Low for until ziti is tender, 6 to 7 hours (or cook on High for 3 to 5 hours).
Sprinkle remaining 1 cup mozzarella over the top of the baked ziti and let stand until melted, about 10 minutes.