Hello Vegetarians...here's a crock pot recipe for you. I love ratatouille because it's so versatile and can be used to make a killer pizza, great on pasta or as part of a casserole with chicken and cheese, or how about ratatouille lasagna? I guess I'd better stop brainstorming and write down these recipes to post too!
Much easier to make than to pronounce, this smart French classic stars a medley of late-summer veggies, baked to perfection with a melty, cheesy bonus.
This recipe is from a missionary at my church who just came back from Paraguay, so it is very authentic. Times are estimates as I have yet to make this lovely sounding dish.
These are good for an everyday supper since they're so easily prepared, yet look no further of you want something elegant enough to present at a dinner party. This dish is nice served on a bed of pasta topped with Tomato Sauce.
A cheesy, Italian-seasoned ground turkey mixture is rolled up in cooked lasagna noodles, topped with tomato sauce and microwaved for a speedy main dish.
Broiling the eggplant coaxes out a deeper, more complex flavor. We like to keep the antioxidant-packed skin on, but feel free to peel the eggplant before broiling. You can garnish the dish with extra basil leaves.
In this meatless version of the classic Greek dish, bulgur wheat stands in for ground meat in a spiced-tomato filling surrounded by eggplant layers and topped with a béchamel sauce. The eggplant and bulgur pack this dish with fiber. Garnish with chopped fresh parsley.
