Step-by-Step Guide to Prepare Quick Slow Cooker Ratatouille

Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Simple Way to Make Quick Slow Cooker Ratatouille. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Slow Cooker Ratatouille, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Slow Cooker Ratatouille delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Slow Cooker Ratatouille is 7 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must first prepare a few ingredients. You can cook Slow Cooker Ratatouille using 13 ingredients and 6 steps. Here is how you cook it.

Awesome, just a bit liquidy. Need to add more cornstarch. Didn't put in mushrooms or eggplant

Ingredients and spices that need to be Get to make Slow Cooker Ratatouille:

1. 1/4 cup olive oil
2. 2 red onions, chopped
3. 3 Yukon Gold potatoes, chopped
4. 3 large garlic cloves, peeled and smashed
5. 2 small eggplant, ends trimmed, cut into large chunks
6. 3 small zucchini, ends trimmed, cut into large chunks
7. 4 bell peppers (assorted colors), seeded, cut into large chunks
8. 3 medium tomatoes, seeded, cut into medium chunks
9. 1/4 cup white wine
10. 2 tbsp fresh thyme leaves (or 1 Tbsp fresh oregano leaves)
11. 3 tbsp balsamic vinegar, or more to taste
12. 1 Kosher salt and fresh black pepper, to taste
13. 2 tbsp arrowroot or cornstarch

Instructions to make 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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So that's going to wrap it up for this special food How to Make Award-winning Slow Cooker Ratatouille. Thank you very much for reading. I am confident that you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!