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Before you jump to Slow Cooker Ratatouille recipe, you may want to read this short interesting healthy tips about Strength Raising Treats.
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We hope you got insight from reading it, now let’s go back to slow cooker ratatouille recipe. To make slow cooker ratatouille you only need 13 ingredients and 6 steps. Here is how you do that.
The ingredients needed to make Slow Cooker Ratatouille:
- Get 1/4 cup olive oil
- Use 2 red onions, chopped
- Use 3 Yukon Gold potatoes, chopped
- Provide 3 large garlic cloves, peeled and smashed
- Use 2 small eggplant, ends trimmed, cut into large chunks
- Get 3 small zucchini, ends trimmed, cut into large chunks
- Get 4 bell peppers (assorted colors), seeded, cut into large chunks
- Get 3 medium tomatoes, seeded, cut into medium chunks
- Prepare 1/4 cup white wine
- Get 2 tbsp fresh thyme leaves (or 1 Tbsp fresh oregano leaves)
- Provide 3 tbsp balsamic vinegar, or more to taste
- You need 1 Kosher salt and fresh black pepper, to taste
- Take 2 tbsp arrowroot or cornstarch
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/
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