Recipe: Yummy Slow Cooker Ratatouille

Slow Cooker Ratatouille.

Slow Cooker Ratatouille very diverse and have mind flavor that unique. Some types of Slow Cooker Ratatouille recipes are also sufficient convenient to process and do not take long. Though not everyone likes Slow Cooker Ratatouille food, now some people are got attached and like the sundry Slow Cooker Ratatouille foods on hand. This can be visible from the number of restaurants that provide Slow Cooker Ratatouille as one of the dishes. You can cook Slow Cooker Ratatouille using 13 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Slow Cooker Ratatouille

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

Slow Cooker Ratatouille step by step

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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