How to Prepare Appetizing Slow Cooker Ratatouille

Slow Cooker Ratatouille. 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? Not only does this classic recipe make a phenomenal side dish, you can also serve it with sliced French bread for a warm and easy appetizer. Try it in the summer with your.

You saved Slow Cooker Ratatouille from RED GOLD® to your Favorites. A delicious slow cooker ratatouille with summer vegetables. Serve as a side, over rice or quinoa, with a grilled protein or even in an omelet. You can cook Slow Cooker Ratatouille using 13 ingredients and 6 steps. Here is how you cook that.

Ingredients of Slow Cooker Ratatouille

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

Important question…where is your slow cooker right now? This was my first attempt making. Slow cooker ratatouille is so easy to make - just throw your vegetables in the crock pot, and you're This slow cooker ratatouille is insanely rich and flavourful, and works beautifully as a standalone. Try this delicious slow cooker ratatouille recipe for a twist on the classic French dish.

Slow Cooker Ratatouille instructions

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/.

Slow Cooker Ratatouille. (Photo by: Ian Wallace). In southern France, particularly along the Mediterranean coast, ratatouille is ubiquitous on summer menus. The Perfect Ratatouille Recipe Is Made In The Slow Cooker. And this Perfect Slow Cooker Ratatouille Recipe fits the bill because.drumroll please, we are making our ratatouille in the slow. I used chicken thighs but you could also use breasts if you wish.