Hi, I am Marie. Today, I will show you a way to make 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’m gonna make it a little bit more unique. This is gonna smell and look 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 in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They are nice and they look wonderful. Slow Cooker Ratatouille is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can have slow cooker ratatouille using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Slow Cooker Ratatouille:
- Take 1/4 cup olive oil
- Prepare 2 red onions, chopped
- Get 3 Yukon Gold potatoes, chopped
- Get 3 large garlic cloves, peeled and smashed
- Make ready 2 small eggplant, ends trimmed, cut into large chunks
- Get 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
- Take 1/4 cup
- Prepare 2 tbsp fresh thyme leaves (or 1 Tbsp fresh oregano leaves)
- Prepare 3 tbsp balsamic vinegar, or more to taste
- Make ready 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 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/
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