Recipe for Crock Pot Ratatouille 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
2 lrg Onions, sliced
1 lrg Eggplant, sliced
4 sm Zucchini, sliced
2 x Cloves Garlic, minced
2 lrg Green Bell Peppers, de-seeded and cut in thin strips
6 lrg Tomatoes, cut in 1/2-inch wedges
1 tsp Dried Basil
2 tsp Salt
1/4 tsp Black Pepper
2 tbl Fresh Parsley, chopped
1/4 cup Olive Oil
Instructions:
Instructions: The Cook and Kitchen Staff are heading "Back to School" and offering you some of our simplest recipes that nearly anyone can prepare.

Todays recipe requires a Crock Pot, which is a great cooking apparatus for your college- bound student, or for a busy working parent. Any way you prepare it, todays recipe is a nutritious meal for anyone on the move!

Layer half the vegetables in a large crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes. Repeat layering process with remaining vegetables.

Sprinkle basil, salt, pepper, and parsley over top. Drizzle with olive oil.

Cover and cook on low 7-9 hours. Cool and chop coarsely. Place in serving bowl and sprinkle with freshly grated Parmesan cheese. Refrigerate to store. May freeze up to 6 weeks.

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