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> Categories: Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game   Crockpot Ratatouille Category Crock Pot and Slow Cooker Total Hits 611 Rating | voted : 0 times The Recipe Ingredients 2 each onions, sliced 1 each eggplant, sliced 4 each zucchini, sliced 2 each garlic cloves, minced 2 each bell pepper, green, seeded & cut in thin strips 6 each tomato, cut in 1/2 inch wedges 1 teaspoon basil 2 teaspoon salt 1/4 teaspoon pepper 2 tablespoon parsley, chopped 1/4 cup olive oil Directions: Layer half the vegetables in the crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes. Repeat. Sprinkle basil, salt, pepper, and parsley over top. Drizzle with olive oil. Cover and cook on low 7-9 hours. Cool and chop coarsely.

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