Think that Crock Pot is only useful during the winter? Think again! You can make easy and healthy summer meals in the Crock Pot, and it’s often easier and more efficient than cooking on the stove or in the oven.
Crock Pot Ratatouille
1 large eggplant, sliced, cut in 2 inch pieces
4 small zucchini, sliced
2 garlic cloves, minced
2 large green bell peppers, de-seeded and cut into thin strips
2 large tomatoes, cut into 1/2 inch wedges
1 (6 ounce) can tomato paste
1 teaspoon dried basil
1/2 teaspoon oregano
1 teaspoon sugar
2 teaspoons salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley, chopped
1/4 cup olive oil
red pepper flakes, to spice it upDirections:1 Layer half the vegetables in a large crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes.
2 Next sprinkle half the basil, oregano, sugar, parsley, salt and pepper on the veggies.
3 Dot with half of the tomato paste.
4 Repeat layering process with remaining vegetables, spices and tomato paste.
5 Drizzle with olive oil.
6 Cover and cook on LOW for 7 to 9 hours.
7 Place in serving bowl and sprinkle with freshly grated Parmesan cheese.
8 Refrigerate to store.
9 May freeze up to 6 weeks.
- 1 cup almond butter
- 1 egg or 1 T ground flax seed whisked with 3 T water separately for an egg substitute (I used the flax seed)
- 1/2 cup honey (local raw if possible), or maple syrup for vegan
- 1/3 cup cocoa powder
- 1 t vanilla extract
- ½ t sea salt
- ½ t baking soda
- 1 cup dark chocolate chips
- Line crock-pot with parchment paper.
- Combine all ingredients.
- Cover, and slow cook on high for 2-3 hours or on low for 4-5 hours until edges start to brown.
- Pull out the parchment paper, cool for 15 minutes, cut and serve.
Oven Baked Option: Bake in a greased 8×8 pan at 350 degrees for 25-30 minutes, or until edges brown slightly.