Slow Cooker Ratatouille
Slow Cooker Ratatouille

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, slow cooker ratatouille. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Slow Cooker Ratatouille is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Slow Cooker Ratatouille is something that I have loved my whole life.

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? All Reviews for Slow Cooker Ratatouille from RED GOLD® Congrats! You saved Slow Cooker Ratatouille from RED GOLD® to your Favorites.

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. Make ready 1/4 cup olive oil
  2. Prepare 2 red onions, chopped
  3. Take 3 Yukon Gold potatoes, chopped
  4. Get 3 large garlic cloves, peeled and smashed
  5. Get 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. Make ready 3 medium tomatoes, seeded, cut into medium chunks
  9. Make ready 1/4 cup white wine
  10. Take 2 tbsp fresh thyme leaves (or 1 Tbsp fresh oregano leaves)
  11. Make ready 3 tbsp balsamic vinegar, or more to taste
  12. Prepare 1 Kosher salt and fresh black pepper, to taste
  13. Make ready 2 tbsp arrowroot or cornstarch

Important question…where is your slow cooker right now? Try this delicious slow cooker ratatouille recipe for a twist on the classic French dish. This slow cooker ratatouille is insanely rich and flavourful, and works beautifully as a standalone stew, or on pasta. Learn to make the most of your slow cooker with this and other inspiring recipes in our Quick Slow Cooking, by Kim Laidlaw.

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/

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. Serve as a side dish or entrée, sprinkle with parsley. How to make the best Ratatouille recipe this fall? In a slow cooker, of course.

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