Slow Cooker Summer Vegetable Ratatouille Soup Recipes

Steps:

• Place eggplant in a colander over a plate; sprinkle with 1 teaspoon salt and toss. Let stand for 30 minutes. Rinse and drain well. Transfer to a 5-qt. slow cooker coated with cooking spray., Stir in the tomatoes, zucchini, onions, green and yellow peppers, olives, tomato paste, basil, garlic, pepper and remaining salt. Drizzle with oil. Cover and cook on high until vegetables are tender, 3-4 hours.

Steps:

• Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic and cook until soft, about 3 minutes. Add 1 to 2 teaspoons herbes de Provence and 1 teaspoon salt. Add the eggplant, zucchini and bell pepper and cook, stirring, 5 minutes. Add the tomatoes and their juices, the broth and half of the basil. Bring to a boil, then reduce the heat and simmer 20 minutes.
• Preheat the broiler. Brush the bread with olive oil; sprinkle with the remaining 2 teaspoons herbes de Provence and salt to taste. Broil until lightly toasted. Top with the cheese, then broil until melted.
• Puree about half of the soup in a blender, then return to the pot. Season with salt and pepper. Ladle the soup into bowls and top with the cheese toasts and the remaining basil.

Steps:

• Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft.
• In a large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic.
• Saute all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sauteed add them to the large pot as was done in step 2.
• Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes.
• Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir occasionally.
• Remove the bay leaf and adjust seasoning.

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix squash, tomatoes, bell pepper, onion, garlic, parsley, salt, pepper and broth.
• Cover; cook on Low heat setting 6 to 8 hours (or on High heat setting 3 to 4 hours).
• Stir in zucchini and eggplant. If cooking on Low, increase heat setting to High. Cover; cook about 30 minutes longer or until zucchini and eggplant are tender. Serve with cheese and basil.

Steps:

• Layer half the vegetables in a large crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes.
• Next sprinkle half the basil, oregano, sugar, parsley, salt and pepper on the veggies.
• Dot with half of the tomato paste.
• Repeat layering process with remaining vegetables, spices and tomato paste.
• Drizzle with olive oil.
• Cover and cook on LOW for 7 to 9 hours.
• Place in serving bowl and sprinkle with freshly grated Parmesan cheese.
• Refrigerate to store.
• May freeze up to 6 weeks.

Steps:

• Place eggplant in a colander over a plate; sprinkle with 1 tablespoon salt and toss. Let stand 45 minutes. Rinse and drain well; blot dry with paper towels., Place eggplant and remaining vegetables in a 5- or 6-qt. slow cooker. Add oil, dried basil, garlic, pepper and remaining salt; toss to combine., Cook, covered, on low 5-6 hours or until onions are tender. Stir in tomato paste, olives and fresh basil; heat through., Freeze option: Freeze cooled ratatouille in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.

Steps:

• Heat the oil in a large frying pan and fry the onion for 8 mins until translucent. Add the garlic and fry for 1 min. Turn the heat to medium-high, add the aubergines and fry for 5 mins until golden. Stir in the courgettes and peppers and fry for 5 mins more until slightly soft. Add the tomato purée, fresh tomatoes, herbs, canned tomatoes, vinegar, sugar and 1 tsp salt and bring to the boil.
• Transfer to the slow cooker and cook on low for 5-6 hours or until everything is soft and the sauce has thickened. Season, scatter over some extra basil, and serve with sourdough, if you like.

Steps:

• Combine zucchini, eggplant, onions, tomatoes, bell peppers, garlic, vegetable broth, olive oil, salt, pepper, thyme, and oregano together in a slow cooker. Cover.
• Cook on High heat until vegetables are tender and cooked down, about 4 hours, or on Low heat for about 8 hours.