Recipe of Any-night-of-the-week Slow Cooker Ratatouille

Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, slow cooker ratatouille. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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

To begin with this particular recipe, we must first prepare a few components. You can have slow cooker ratatouille using 13 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Slow Cooker Ratatouille:

1. Get 1/4 cup olive oil
2. Prepare 2 red onions, chopped
3. Make ready 3 Yukon Gold potatoes, chopped
4. Take 3 large garlic cloves, peeled and smashed
5. Make ready 2 small eggplant, ends trimmed, cut into large chunks
6. Make ready 3 small zucchini, ends trimmed, cut into large chunks
7. Prepare 4 bell peppers (assorted colors), seeded, cut into large chunks
8. Prepare 3 medium tomatoes, seeded, cut into medium chunks
9. Get 1/4 cup white wine
10. Make ready 2 tbsp fresh thyme leaves (or 1 Tbsp fresh oregano leaves)
11. Get 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

Steps 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/

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