Hi, I am Elise. Today, I will show you a way to make slow cooker ratatouille recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Slow Cooker Ratatouille Recipe
Slow Cooker Ratatouille is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Slow Cooker Ratatouille is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have slow cooker ratatouille using 13 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Slow Cooker Ratatouille:
- Prepare 1/4 cup olive oil
- Take 2 red onions, chopped
- Make ready 3 Yukon Gold potatoes, chopped
- Make ready 3 large garlic cloves, peeled and smashed
- Prepare 2 small eggplant, ends trimmed, cut into large chunks
- Prepare 3 small zucchini, ends trimmed, cut into large chunks
- Get 4 bell peppers (assorted colors), seeded, cut into large chunks
- Prepare 3 medium tomatoes, seeded, cut into medium chunks
- Prepare 1/4 cup
- 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
- Get 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 begin to 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 exceptional dish slow cooker ratatouille recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
