Step-by-Step Guide to Prepare Jamie Oliver Slow Cooker Ratatouille

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, slow cooker ratatouille. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Make up a batch of this slow-cooked ratatouille and freeze for easy midweek meals when you're busy. Try this delicious slow cooker ratatouille recipe for a twist on the classic French dish. Say bonjour to your new favorite meal! Cook up some fun and create an easy, delicious Slow Cooked Ratatouille meal.

Slow Cooker Ratatouille is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. Slow Cooker Ratatouille is something which I’ve loved my whole life. They’re fine and they look fantastic.

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

The ingredients needed to make Slow Cooker Ratatouille:

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

Slow Cooker Ratatouille. skip To Recipe. Ratatouille is a dish traditionally made from zucchini, eggplant, and tomatoes making it the perfect end-of-summer dish to highlight warm-weather produce! Slow Cooker Ratatouille is an easy, healthy vegetable stew from Provence that the whole family Slow Cooker Ratatouille. A delicious slow cooker ratatouille with summer vegetables.

Steps 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/

Slow Cooker Ratatouille is an easy, healthy vegetable stew from Provence that the whole family Slow Cooker Ratatouille. 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. Important question…where is your slow cooker right now? This ratatouille recipe is equally terrific whether you peel the eggplant or not.

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