Slow Cooker Ratatouille
Slow Cooker Ratatouille

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, slow cooker ratatouille. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Slow Cooker Ratatouille is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Slow Cooker Ratatouille is something which I’ve loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can cook slow cooker ratatouille using 13 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Slow Cooker Ratatouille:
  1. Make ready 1/4 cup olive oil
  2. Get 2 red onions, chopped
  3. Take 3 Yukon Gold potatoes, chopped
  4. Take 3 large garlic cloves, peeled and smashed
  5. Prepare 2 small eggplant, ends trimmed, cut into large chunks
  6. Get 3 small zucchini, ends trimmed, cut into large chunks
  7. Make ready 4 bell peppers (assorted colors), seeded, cut into large chunks
  8. Prepare 3 medium tomatoes, seeded, cut into medium chunks
  9. Get 1/4 cup white wine
  10. Prepare 2 tbsp fresh thyme leaves (or 1 Tbsp fresh oregano leaves)
  11. Take 3 tbsp balsamic vinegar, or more to taste
  12. Prepare 1 Kosher salt and fresh black pepper, to taste
  13. Prepare 2 tbsp arrowroot or cornstarch
Instructions to make Slow Cooker Ratatouille:
  1. In a large sauté pan or skillet, heat the oil over low heat, and add the onions, potatoes and garlic cloves. Cook, stirring occasionally, for 3-4 minutes, until the onions just begin to get translucent and the garlic hasn't begun to brown. Transfer the contents to a 6- or 7-quart slow cooker.
  2. Add the eggplant, zucchini, bell peppers, tomatoes, mushrooms, wine and thyme leaves. Cook on LOW for 3-1/2 hours, stirring once during that time.
  3. Turn the cooker to HIGH, and add the balsamic vinegar. Season with salt and pepper to taste.
  4. Mix the arrowroot or cornstarch with 6 tablespoons of water, to make a slurry. Pour that into the slow cooker and stir. Cover, and cook for 15-20 minutes on HIGH. The liquid in the cooker will be slightly thickened (and it will thicken more if you let the ratatouille chill in the refrigerator).
  5. Serve hot, at room temperature, or cold.
  6. credit to: http://www.theperfectpantry.com/

So that is going to wrap it up for this exceptional food slow cooker ratatouille recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!