Slow Cooker Ratatouille
- 1/4 cup olive oil
- 2 red onions, chopped
- 3 Yukon Gold potatoes, chopped
- 3 large garlic cloves, peeled and smashed
- 2 small eggplant, ends trimmed, cut into large chunks
- 3 small zucchini, ends trimmed, cut into large chunks
- 4 bell peppers (assorted colors), seeded, cut into large chunks
- 3 medium tomatoes, seeded, cut into medium chunks
- 4 portobello mushroom caps, stems removed, cut into large chunks
- 1/4 cup white wine
- 2 Tbsp fresh thyme leaves (or 1 Tbsp fresh oregano leaves)
- 3 Tbsp balsamic vinegar, or more to taste
- Kosher salt and fresh black pepper, to taste
- 2 Tbsp arrowroot or cornstarch
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Bell peppers (4)
- Eggplant, small (2)
- Portobello mushroom caps (4)
- Red onions (2)
- Thyme, fresh (2 Tbsp)
- Tomatoes, medium (3)
- Yukon gold potatoes (3)
- Zucchini, small (3)
- Condiments
- Balsamic vinegar (3 Tbsp)
- Cooking & Baking
- Arrowroot or cornstarch (2 Tbsp)
- Garlic cloves, large (3)
- Kosher salt and fresh black pepper (1)
- Olive oil (1/4 cup)
- Beer, Wine & Liquor
- White wine (1/4 cup)
Preparation
Read recipe preparation on theperfectpantry.com
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Recipe Stats
Published September 22, 2011 (1 year ago).
48 people saved this recipe.
