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Slow Cooker Ratatouille
Slow Cooker Ratatouille

Before you jump to Slow Cooker Ratatouille recipe, you may want to read this short interesting healthy tips about Snacks that offer You Energy.

Eating healthy foods makes all the difference in how we feel. Increasing our consumption of well balanced meals while reducing the intake of unhealthy types plays a part in a more balanced feeling. A piece of pizza will not make you feel as healthy as eating a fresh green salad. Sometimes it’s tough to find healthier foods for snacks between meals. You can spend several hours at the supermarket searching for the perfect snack foods to make you feel healthy. There’s nothing like one of these healthy foods if you want an energy-boosting treat.

Healthy foods made from whole grains are excellent for a quick snack. Starting your morning with a piece of whole grain bread toasted can give you that additional boost you need to get going. Eating on the run may be more healthy with whole fiber chips and crackers. Make the shift from refined products just like white bread to the healthier whole grain alternatives.

There are lots of healthy snacks you can choose that never involve a lot of preparation or searching. Being healthy and balanced doesnt really need to be a battle-if you let it, it can be quite simple.

We hope you got insight from reading it, now let’s go back to slow cooker ratatouille recipe. To make slow cooker ratatouille you need 13 ingredients and 6 steps. Here is how you cook that.

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