Hi, I am Clara. Today, we’re going to make slow cooker ratatouille recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I’m gonna 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 enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They are nice and they look wonderful. Slow Cooker Ratatouille is something that I have loved my entire life.
To bewith this 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
- Get 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
- Make ready 4 bell peppers (assorted colors), seeded, cut into large chunks
- Take 3 medium tomatoes, seeded, cut into medium chunks
- Make ready 1/4 cup white
- Prepare 2 tbsp fresh thyme leaves (or 1 Tbsp fresh oregano leaves)
- Get 3 tbsp balsamic vinegar, or more to taste
- Get 1 Kosher salt and fresh black pepper, to taste
- Take 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 special dish slow cooker ratatouille recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food in 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. Let’s cook!
