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Before you jump to Slow Cooker Ratatouille recipe, you may want to read this short interesting healthy tips about Ways To Live Green And also Save Money In The Kitchen.
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Refrigerators and freezers use a lot of electricity, especially if they are not operating as efficiently as they should. You can certainly save up to 60% on energy when you get a new one, when compared with those from longer than ten years ago. The right temperature settings for your fridge and freezer, whereby you’ll be saving electricity and optimising the preservation of food, is 37F and 0F. An additional way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to run as often.
The kitchen on its own gives you many small methods by which energy and money can be saved. It is quite easy to live green, all things considered. Typically, all it requires is a little common sense.
We hope you got benefit from reading it, now let’s go back to slow cooker ratatouille recipe. You can have slow cooker ratatouille using 17 ingredients and 2 steps. Here is how you do it.
The ingredients needed to make Slow Cooker Ratatouille:
- You need 3 tbsp olive oil
- You need 1 medium eggplant
- Prepare 1 medium zuchinni, cut into 1inch. cubes
- Take 1 medium red onion, chopped
- Take 1 large red bell pepper, cored, seeded, & chopped
- You need 1 large green bell pepper, cored, seeded, & chopped
- Use 2 clove garlic, minced or put through a garlic press
- Provide 24 oz canned, whole tomatoes
- Prepare 24 oz canned, whole tomatoes
- Get 1 tsp salt
- Prepare 1 tsp salt
- Prepare 2 tsp dried basil
- Provide 1 tsp dried thyme
- Get 1/2 tsp black pepper
- You need 1 bay leaf
- Take 1 Hot cooked rice
- Use 6 tbsp grated Parmesean cheese
Instructions to make Slow Cooker Ratatouille:
- 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.
- 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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