Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, slow cooker ratatouille. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Slow Cooker Ratatouille is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Slow Cooker Ratatouille is something that I have loved my entire life. They’re fine and they look fantastic.
Make up a batch of this slow-cooked ratatouille and freeze for easy midweek meals when you're busy. Try this delicious slow cooker ratatouille recipe for a twist on the classic French dish. Take advantage of your slow-cooker to make this classic Provençal stew of summer vegetables – tomatoes, zucchini, eggplant and peppers.
To begin with this recipe, we have to first prepare a few ingredients. You can cook slow cooker ratatouille using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Slow Cooker Ratatouille:
- Prepare 1/4 cup olive oil
- Prepare 2 red onions, chopped
- Get 3 Yukon Gold potatoes, chopped
- Prepare 3 large garlic cloves, peeled and smashed
- Make ready 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
- Make ready 3 medium tomatoes, seeded, cut into medium chunks
- Make ready 1/4 cup white wine
- Make ready 2 tbsp fresh thyme leaves (or 1 Tbsp fresh oregano leaves)
- Make ready 3 tbsp balsamic vinegar, or more to taste
- Take 1 Kosher salt and fresh black pepper, to taste
- Take 2 tbsp arrowroot or cornstarch
This Slow Cooker Ratatouille from The Perfect Pantry adds optional ingredients like potatoes and Slow Cooker Ratatouille from Simple Nourished Living looks delicious and Martha says this is a. This was my first attempt making. The Perfect Ratatouille Recipe Is Made In The Slow Cooker. And this Perfect Slow Cooker Ratatouille Recipe fits the bill because.drumroll please, we are making our ratatouille in the slow.
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, wine 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/
This ratatouille recipe is equally terrific whether you peel the eggplant or not. An ideal main dish for the Slow-Cooker Ratatouille. this link is to an external site that may or may not meet accessibility. I love ratatouille because it's so versatile and can be used to make a killer pizza, great on pasta or as part of a casserole with chicken and cheese, or how about ratatouille lasagna? Add to the slow cooker with the purée, salt and pepper. Serve as a side dish or entrée, sprinkle with parsley.
So that’s going to wrap it up with this special food slow cooker ratatouille recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
