Hi, I’m Clara. Today, we’re going to prepare slow cooker ratatouille recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Slow Cooker Ratatouille Recipe
Slow Cooker Ratatouille is one of the most well liked of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Slow Cooker Ratatouille is something that I have loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have slow cooker ratatouille using 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Slow Cooker Ratatouille:
- Make ready 1/4 cup olive oil
- Get 2 red onions, chopped
- Get 3 Yukon Gold potatoes, chopped
- Get 3 large garlic cloves, peeled and smashed
- Take 2 small eggplant, ends trimmed, cut into large chunks
- Prepare 3 small zucchini, ends trimmed, cut into large chunks
- Make ready 4 bell peppers (assorted colors), seeded, cut into large chunks
- Prepare 3 medium tomatoes, seeded, cut into medium chunks
- Make ready 1/4 cup white
- Make ready 2 tbsp fresh thyme leaves (or 1 Tbsp fresh oregano leaves)
- Take 3 tbsp balsamic vinegar, or more to taste
- Take 1 Kosher salt and fresh black pepper, to taste
- Prepare 2 tbsp arrowroot or cornstarch
Steps to make Slow Cooker Ratatouille:
- 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 beto get translucent and the garlic hasn’t begun to brown. Transfer the contents to a 6- or 7-quart slow cooker.
- Add the eggplant, zucchini, bell peppers, tomatoes, mushrooms, and thyme leaves. Cook on LOW for 3-1/2 hours, stirring once during that time.
- Turn the cooker to HIGH, and add the balsamic vinegar. Season with salt and pepper to taste.
- 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).
- Serve hot, at room temperature, or cold.
- credit to: http://www.theperfectpantry.com/
So that’s going to wrap this up for this distinctive dish slow cooker ratatouille recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Let’s cook!
