Slow Cooker Ratatouille
Slow Cooker Ratatouille

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, slow cooker ratatouille. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Slow Cooker Ratatouille is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Slow Cooker Ratatouille is something that I have loved my entire life.

Stir in the tomatoes, zucchini, onions, green and yellow peppers, olives, tomato paste, basil, garlic, pepper and remaining salt. The colorful spectrum of summer vegetables can be slow-cooked until meltingly tender and sweet — and it's quite easy to do with the help of a slow cooker. Ratatouille, the classic French vegetable stew, is a perfect candidate for this hands-off cooking method.

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

The ingredients needed to make Slow Cooker Ratatouille:
  1. Take olive oil
  2. Take red onions, chopped
  3. Prepare Yukon Gold potatoes, chopped
  4. Prepare garlic cloves, peeled and smashed
  5. Make ready eggplant, ends trimmed, cut into large chunks
  6. Get zucchini, ends trimmed, cut into large chunks
  7. Prepare bell peppers (assorted colors), seeded, cut into large chunks
  8. Get tomatoes, seeded, cut into medium chunks
  9. Get white wine
  10. Get fresh thyme leaves (or 1 Tbsp fresh oregano leaves)
  11. Get balsamic vinegar, or more to taste
  12. Get Kosher salt and fresh black pepper, to taste
  13. Get arrowroot or cornstarch

Serve as a side dish or entree, sprinkle with parsley. Ratatouille is excellent cold or reheated the next day. Add oil, dried basil, garlic, pepper and remaining salt; toss to combine. Stir in tomato paste, olives and fresh basil; heat through.

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/

Freeze option: Freeze cooled ratatouille in freezer containers. This slow cooker ratatouille, bursting with vegetables and Italian sausage and topped with Parmesan cheese, is a great way to use up extra squash from your garden. This slow cooker ratatouille recipe is a delicious autumn recipe that you can serve as an appetizer, main or side dish. Layer half the vegetables in a large crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes. Next sprinkle half the basil, oregano, sugar, parsley, salt and pepper on the veggies.

So that is going to wrap this up for this special food slow cooker ratatouille recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!