Slow Cooker Traditional Ratatouille Recipe2018-04-01
- Yield : 2 serving plates
- Servings : 2
- Prep Time : 30m
- Cook Time : 5:00 h
- Ready In : 5:30 h
Slow cooker traditional ratatouille recipe. This is a slow-cooked version of the Fench traditional ratatouille, which includes typical vegetables-eggplants, bell peppers, tomatoes, onions, and squash. Do you like to cook vegetables in a slow cooker? If so, you may also like Vegetable Stew with Cornmeal Dumplings:
Slow Cooker Vegetable Stew with Cornmeal Dumplings Recipe
Make it a meal: Fudge Cookies in Chocolate Cream (see recipe below)
Makes 6 servings
Ingredients: for the vegetable stew: 3 cups (750 ml) peeled and cubed butternut squash, 2 cups (500 ml) sliced fresh mushrooms, 2 cans (14½ oz (435 ml) each) diced tomatoes, 1 can (15 oz (450 ml) Great Northern beans, drained and rinsed, 1 cup (250 ml) water, 4 cloves garlic, peeled and finely chopped, 1 teaspoon (5 ml) dried Italian seasoning, 1/4 teaspoon (1 ml) freshly ground black pepper, 1 package (9 oz (270 g)) frozen Italian-style green beans
For Dumplings: 1/2 cup (125 ml) all-purpose flour, 1/3 cup (80 ml) cornmeal, 2 tablespoons (30 ml) grated Parmesan cheese, 1 tablespoon (15 ml) chopped fresh parsley, 1 teaspoon 95 ml) baking powder, 1/4 teaspoon (1 ml) salt, 1 large egg, beaten, 2 tablespoons (30 ml) milk, 2 tablespoons (30 ml) vegetable oil, dash of paprika
Instructions: Stew: In 4-quart (4 L) slow cooker, combine squash, mushrooms, diced tomatoes with their juices, beans, water, garlic, Italian seasoning, and black pepper. Mix well.
Cover slow cooker and cook on high-heat setting for 4-5 hours.
For Dumplings: In a medium mixing bowl, combine all-purpose flour, cornmeal, Parmesan cheese, parsley, baking powder, and salt. Stir well. In a small mixing bowl, combine eggs, milk, and vegetable oil. Whisk well and add to the flour mixture. Stir with a fork just until combined.
Increase heat to high. Stir frozen green beans into the stew. Drop the dumpling dough into 6 mounds on top of vegetable stew. Sprinkle with paprika. Cover cooker and cook for further 50 minutes.
Fudge Cookies in Chocolate Cream Recipe
makes 4 servings
Ingredients: half of a package (8 oz (240 g)) cream cheese, 1/4 cup (60 ml) chocolate-flavor syrup, 1 teaspoon vanilla extract, 1/2 cup (125 ml) heavy cream, 6 fudge-covered chocolate sandwich cookies, chopped, 2 fudge-covered chocolate sandwich cookies, halved crosswise
Instructions: In a medium mixing bowl, beat cream cheese, using an electric mixer, for 30 seconds. Beat in chocolate syrup and vanilla extract until well mixed. Stir in heavy cream and beat until fluffy. Fold in chopped chocolate cookies. Spoon mixture into dessert dishes. Top each serving with the half cookie.
Slow Cooker Traditional Ratatouille Recipe
- 1½ cups cubed and pelled eggplant
- 1/2 cup coarsely chopped yellow summer squash
- 1/2 cup coarsely chopped tomato
- 1/2 of can (8 oz (240 ml)) no-salt-added tomato sauce
- 1/2 cup coarsely chopped sweet red or green pepper
- 1/4 teaspoon salt
- 1 tablespoon chopped fresh basil
In 1½-quart (1½ L) slow cooker, combine all ingredients. Mix well.
Cover slow cooker and cook on low-heat setting for 4½-5 hours.
Turn off slow cooker and pen the lid. Stir ratatouilee well. Transfer to serving plates. Serve immediately.
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This information is per serving.