Slow Cooker Ratatouille Soup Recipe 425

SLOW-COOKER RATATOUILLE

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.

RATATOUILLE IN THE CROCK POT

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 (CROCK POT)

Steps:

• Sprinkle the eggplant with salt; let stand in a colander 1/2- 1 hour to drain.
• Press out excess moisture.
• Rinse the eggplant with water and pat dry with paper towels.
• Place the eggplant in crock pot.
• Add onions, tomatoes, bell peppers, zucchini, olive oil, basil, garlic, pepper and 1/2 tsp salt.
• Mix well.
• Cover and cook on high setting about 3 hours or until the vegetables are tender but still hold their shape.
• Stir in the tomato paste, olives, and the fresh basil.
• Serve hot, room temperature or chilled.

SLOW COOKER RATATOUILLE SOUP RECIPE - (4.2/5)

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 SUMMER VEGETABLE RATATOUILLE SOUP

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix squash, tomatoes, bell pepper, onion, garlic, parsley, salt, pepper and broth.
• Cover; cook on Low heat setting 6 to 8 hours (or on High heat setting 3 to 4 hours).
• Stir in zucchini and eggplant. If cooking on Low, increase heat setting to High. Cover; cook about 30 minutes longer or until zucchini and eggplant are tender. Serve with cheese and basil.