Slow Cooker Ratatouille
Slow Cooker Ratatouille

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, slow cooker ratatouille. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Take advantage of your slow-cooker to make this classic Provençal stew of summer vegetables – tomatoes, zucchini, eggplant and peppers. This was my first attempt making. A delicious slow cooker ratatouille with summer vegetables.

Slow Cooker Ratatouille is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Slow Cooker Ratatouille is something that I have loved my entire life.

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

The ingredients needed to make Slow Cooker Ratatouille:
  1. Prepare 1/4 cup olive oil
  2. Make ready 2 red onions, chopped
  3. Take 3 Yukon Gold potatoes, chopped
  4. Get 3 large garlic cloves, peeled and smashed
  5. Prepare 2 small eggplant, ends trimmed, cut into large chunks
  6. Prepare 3 small zucchini, ends trimmed, cut into large chunks
  7. Get 4 bell peppers (assorted colors), seeded, cut into large chunks
  8. Make ready 3 medium tomatoes, seeded, cut into medium chunks
  9. Make ready 1/4 cup white wine
  10. Prepare 2 tbsp fresh thyme leaves (or 1 Tbsp fresh oregano leaves)
  11. Get 3 tbsp balsamic vinegar, or more to taste
  12. Take 1 Kosher salt and fresh black pepper, to taste
  13. Take 2 tbsp arrowroot or cornstarch

And this Perfect Slow Cooker Ratatouille Recipe fits the bill because.drumroll please, we are making our ratatouille in the slow. This ratatouille recipe is equally terrific whether you peel the eggplant or not. An ideal main dish for the vegetarian diet. How to make the best Ratatouille recipe this fall?

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/

In a slow cooker, of course. I used chicken thighs but you could also use breasts if you wish. Add to the slow cooker with the purée, salt and pepper. Learn to make the most of your slow cooker with this and other inspiring recipes in our Quick Slow Cooking, by Kim Laidlaw. Ratatouille is meant to be approachable and utilitarian, but in French cuisine, there's always room for finesse.

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