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Slow Cooker Ratatouille
Slow Cooker Ratatouille

Before you jump to Slow Cooker Ratatouille recipe, you may want to read this short interesting healthy tips about Your Health Can Be Effected By The Foods You Decide To Consume.

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Nuts and various seeds is a much better option when you are trying to find a quick snack to enjoy. You will come to discover that these snack items are usually loaded with Omega-3 and Omega-6, although some nuts and seeds will have a lot more than others. Your entire body will use these types of fatty acids as a building block for creating hormones that your body needs to stay healthy. A few of these hormones that are needed can only be made by having these fatty acids in your diet.

For those who want to get started living a more healthy life the tips above are able to help you do that. One thing that you ought to actually avoid is all of the processed foods that you can buy in the stores, and start preparing fresh foods for your meals.

We hope you got insight from reading it, now let’s go back to slow cooker ratatouille recipe. To make slow cooker ratatouille you need 17 ingredients and 2 steps. Here is how you achieve that.

The ingredients needed to prepare Slow Cooker Ratatouille:
  1. Prepare 3 tbsp olive oil
  2. Use 1 medium eggplant
  3. Get 1 medium zuchinni, cut into 1inch. cubes
  4. Prepare 1 medium red onion, chopped
  5. Take 1 large red bell pepper, cored, seeded, & chopped
  6. You need 1 large green bell pepper, cored, seeded, & chopped
  7. Take 2 clove garlic, minced or put through a garlic press
  8. Provide 24 oz canned, whole tomatoes
  9. Provide 24 oz canned, whole tomatoes
  10. Prepare 1 tsp salt
  11. You need 1 tsp salt
  12. Use 2 tsp dried basil
  13. Get 1 tsp dried thyme
  14. Provide 1/2 tsp black pepper
  15. Provide 1 bay leaf
  16. Take 1 Hot cooked rice
  17. Provide 6 tbsp grated Parmesean cheese
Instructions to make Slow Cooker Ratatouille:
  1. Heat Olive oil in skillet over medium high heat. Saute the eggplant, zuchinni, onion, red & green bell peppers, and garlic until vegetables look golden, but not brown - about 15 mins.
  2. Put the vegetable mixture, tomatoes, salt, basil, thyme, pepper, and bay leaf in the slow cooker. Turn on low and cook for 6-8 hours. Remove the bay leaf and serve over rice. Garnish each serving with 1tablespoon Parmesean cheese.

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