Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special 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 popular of current trending meals on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look fantastic. Slow Cooker Ratatouille is something that I have loved my entire 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? 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.
To begin with this recipe, we have to first prepare a few components. You can have slow cooker ratatouille using 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Slow Cooker Ratatouille:
- Take 1/4 cup olive oil
- Prepare 2 red onions, chopped
- Take 3 Yukon Gold potatoes, chopped
- Take 3 large garlic cloves, peeled and smashed
- Make ready 2 small eggplant, ends trimmed, cut into large chunks
- Take 3 small zucchini, ends trimmed, cut into large chunks
- Get 4 bell peppers (assorted colors), seeded, cut into large chunks
- Take 3 medium tomatoes, seeded, cut into medium chunks
- Make ready 1/4 cup white wine
- Get 2 tbsp fresh thyme leaves (or 1 Tbsp fresh oregano leaves)
- Prepare 3 tbsp balsamic vinegar, or more to taste
- Get 1 Kosher salt and fresh black pepper, to taste
- Get 2 tbsp arrowroot or cornstarch
Personal chef and food columnist Amy Casey shows how to make a Slow Cooker Summer Ratatouille. This ratatouille recipe is equally terrific whether you peel the eggplant or not. An ideal main dish for the vegetarian diet. I used chicken thighs but you could also use breasts if you wish.
Instructions to make Slow Cooker Ratatouille:
- 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.
- 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.
- Turn the cooker to HIGH, and add the balsamic vinegar. Season with salt and pepper to taste.
- 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).
- Serve hot, at room temperature, or cold.
- credit to: http://www.theperfectpantry.com/
I also used boneless, skinless chicken so I could shred it at the end. Try this delicious slow cooker ratatouille recipe for a twist on the classic French dish. The slow cooker is tailor-made for long-cooked stews, but this Provençal dish is chock-full of watery vegetables, and the cooker doesn't allow for any evaporation—a recipe for bland, runny ratatouille. Ratatouille is meant to be approachable and utilitarian, but in French cuisine, there's always room for finesse. Do you use your slow cooker a lot over the summer?
So that is going to wrap this up with this exceptional food slow cooker ratatouille recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
