Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, slow cooker ratatouille. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Slow Cooker Ratatouille is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Slow Cooker Ratatouille is something which I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook slow cooker ratatouille using 13 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Slow Cooker Ratatouille:
- Make ready 1/4 cup olive oil
- Make ready 2 red onions, chopped
- Prepare 3 Yukon Gold potatoes, chopped
- Make ready 3 large garlic cloves, peeled and smashed
- Take 2 small eggplant, ends trimmed, cut into large chunks
- Get 3 small zucchini, ends trimmed, cut into large chunks
- Take 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 wine
- Make ready 2 tbsp fresh thyme leaves (or 1 Tbsp fresh oregano leaves)
- Prepare 3 tbsp balsamic vinegar, or more to taste
- Prepare 1 Kosher salt and fresh black pepper, to taste
- Make ready 2 tbsp arrowroot or cornstarch
Heat the oil in a large pan. Add the aubergines, courgettes, tomatoes, sliced peppers, thyme, tomato paste and. 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.
Instructions 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/
The classic French ratatouille is a dish where vegetables shine. Becca's simplified recipe is less hands-on than normal but doesn't compromise on flavour. Ratatouille is a dish I make fairly often. I've made it on the hob, and in the oven, but never in the slow cooker! Vegetables are sautéed for extra flavor before adding to the slow cooker.
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