Slow Cooker Ratatouille
Slow Cooker Ratatouille

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, slow cooker ratatouille. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Slow Cooker Ratatouille is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Slow Cooker Ratatouille is something that I’ve loved my whole life. They are nice and they look wonderful.

Free UK Delivery on Eligible Orders Huge Selection on Second Hand Books. Making ratatouille in the slow cooker is beneficial for a few reasons. Firstly, it's super quick to prepare.

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

Stir in the basil and taste for seasoning, adding more salt as needed. In the slow cooker, ratatouille is really quick to throw together - just chop, chop, chop (there will always be a lot of chopping…), then into the pot it all goes. And as well as being super easy, slow cooking the vegetables also makes them beautifully soft and sweet - it makes for an incredible ratatouille. Add all ingredients except basil into a large slow-cooker, cover and cook.

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/

The ratatouille is ready when the vegetables have softened, but aren't mushy. If you're worried about the ratatouille being too watery, remove the slow cooker lid and cook on high for the last hour. I cooked my ratatouille in the slow cooker. I use a Sage multi cooker which allows me to saute and then slow cook in the same cooker, saving me time and washing up. Saute the onions until softened and add the garlic.

So that is going to wrap it up for this special food slow cooker ratatouille recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!