Monday, November 18, 2013

Crock Pot Ratatouille

Serves 4-6
  • 1 yellow onion, finely chopped
  • 2 garlic cloves, thinly sliced
  • 2 C tomato puree
  • 1 small eggplant, sliced or chopped
  • 1 zucchini squash, sliced or chopped
  • 1 yellow squash, sliced or chopped
  • 1 red bell pepper, sliced or chopped
  • Few sprigs fresh thyme
  • Salt and pepper
  • Parmesan, or soft goat cheese
Add all ingredients to the crock pot, except for the salt, pepper, and cheese.
 Cook on low for 2 hours, or on high for 1 hour, or until vegetables are cooked all the way through.
Serve over rice or quinoa, and garnish with cheese.

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