Guest guest Posted December 11, 2009 Report Share Posted December 11, 2009 I adapted this recipe yesterday from a contributor named Geema on RecipeZaar. I sauteed all the vegetables in a cast-iron skillet spritzed with olive oil before putting them in the crock pot, and then omitted adding oil to the crock pot. I served it over Barilla Plus penne pasta (10 g of protien per serving) with vegan parmesean cheese to rave reviews from an omnivore. Crockpot Ratatouille 2 large onions, cut in half and sliced 2 medium eggplants, sliced, cut in 2-inch pieces 2 medium zucchinis, cut into bite-size pieces 2 garlic cloves, minced 2 medium green bell peppers, cut into bite-size pieces 1 28 oz can diced tomatoes 1 tsp dried basil 1/2 tsp oregano 1 tsp sugar 2 tsp salt 1/2 tsp black pepper 2 tsp dried parsley 2 tbs olive oil 1/2 tsp red pepper flakes 1 Layer half the vegetables in a large crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes. 2 Next sprinkle half the basil, oregano, sugar, parsley, salt and pepper on the veggies. 3 Pour on half the diced tomatoes. 4 Repeat layering process with remaining vegetables, spices and tomatoes. 5 Drizzle with olive oil. 6 Cover and cook on LOW for 7 to 9 hours, or on high for 3 1/2 to 4 hours. Servings: 8 Nutrition Facts Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information calculated from recipe ingredients. Amount Per Serving Calories 117.48 Calories From Fat (29%) 34.63 % Daily Value Total Fat 3.95g 6% Saturated Fat 0.57g 3% Cholesterol 0.00mg 0% Sodium 806.85mg 34% Potassium 768.87mg 22% Carbohydrates 20.75g 7% Dietary Fiber 7.06g 28% Sugar 10.14g Sugar Alcohols 0.00g Net Carbohydrates 13.69g Protein 3.28g 7% Cooking Tips Refrigerate to store. May freeze up to 6 weeks. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 12, 2009 Report Share Posted December 12, 2009 This sounds awesome, thanks! , " Salette Latas " <salette wrote: > > I adapted this recipe yesterday from a contributor named Geema on RecipeZaar. I sauteed all the vegetables in a cast-iron skillet spritzed with olive oil before putting them in the crock pot, and then omitted adding oil to the crock pot. I served it over Barilla Plus penne pasta (10 g of protien per serving) with vegan parmesean cheese to rave reviews from an omnivore. > > > > Crockpot Ratatouille > > > 2 large onions, cut in half and sliced > > 2 medium eggplants, sliced, cut in 2-inch pieces > > 2 medium zucchinis, cut into bite-size pieces > > 2 garlic cloves, minced > > 2 medium green bell peppers, cut into bite-size pieces > > 1 28 oz can diced tomatoes > > 1 tsp dried basil > > 1/2 tsp oregano > > 1 tsp sugar > > 2 tsp salt > > 1/2 tsp black pepper > > 2 tsp dried parsley > > 2 tbs olive oil > > 1/2 tsp red pepper flakes > > 1 Layer half the vegetables in a large crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes. > > 2 Next sprinkle half the basil, oregano, sugar, parsley, salt and pepper on the veggies. > > 3 Pour on half the diced tomatoes. > > 4 Repeat layering process with remaining vegetables, spices and tomatoes. > > 5 Drizzle with olive oil. > > 6 Cover and cook on LOW for 7 to 9 hours, or on high for 3 1/2 to 4 hours. > > > > > > Servings: 8 > > > > > Nutrition Facts > > Serving size: 1 serving > > Percent daily values based on a 2000 calorie diet. > > Nutrition information calculated from recipe ingredients. > > > Amount Per Serving > > Calories 117.48 > > Calories From Fat (29%) 34.63 > > % Daily Value > > Total Fat 3.95g 6% > > Saturated Fat 0.57g 3% > > Cholesterol 0.00mg 0% > > Sodium 806.85mg 34% > > Potassium 768.87mg 22% > > Carbohydrates 20.75g 7% > > Dietary Fiber 7.06g 28% > > Sugar 10.14g > > Sugar Alcohols 0.00g > > Net Carbohydrates 13.69g > > Protein 3.28g 7% > > > > > Cooking Tips > > Refrigerate to store. > > May freeze up to 6 weeks. > > > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.