Slow Cooker Vegetable Ratatouille Stew
This hearty slow cooker vegetable ratatouille stew is filled with colorful ingredients for a melody of flavors. The real magic of this easy ratatouille recipe is the use of a slow cooker, an easy, convenient way to cook that allows the ingredients to cook low and slow letting the flavors intensify and culminating in a pot full of yummy stew.
For more hearty but light meatless meals try this delicious rustic white bean stew, an easy slow cooker vegetarian chili, and my wonderful roasted vegetable and gnocchi stew. For a lighter meal try this easy parsnip and leek soup.
3 Reasons To Make This Recipe
- Low Fat: The only dairy is from the cheese and sour cream toppings, which if preferred can be left out.
- Easy: Just toss the ingredients in the slow cooker and let the magic happen.
- Versatile: Enjoy as a stew with a side of bread or as a side dish or condiment.
Simple Fresh Ingredients
If you have never used Cojita cheese here is some helpful information:
- Type and Appearance: Cotija is a hard, crumbly cheese that’s typically made from cow’s milk. The cheese is white in color and has a granular texture. It’s often compared to Parmesan cheese because of its texture and flavor, although Cotija is typically saltier.
- Taste: Cotija cheese has a strong, salty flavor. It’s often used in small amounts to add a punch of flavor to dishes.
- Uses in Cooking: Because of its hard texture it’s perfect for grating or crumbling over dishes. It’s often used as a topping for tacos, tostadas, and salads.
- Storage: Cotija cheese should be stored in the refrigerator, where it can last for several weeks..
- Availability: Cotija cheese can be found in the cheese section of many supermarkets, especially those that have a good selection of international foods. I
Substitutions
- If you can’t Cojita cheese, Feta cheese makes a decent substitute, although the flavor is not identical. Cotija has a more savory and nutty flavor compared to Feta’s tangy, and lemony flavor. Feta also has a slightly creamier texture than Cotija, which is harder and more granular.
- Use also cook fresh corn on the cob and lightly char it for an amazing flavor. You would skip adding at the beginning and instead add the cooked and charred corn about 15 minutes before the ratatouille stew is finish cooking.
Slow Cooker Recipe Instructions
Step One: Add the frozen corn and vegetable broth to a 4-quart slow cooker.
Step Two: Add the red onions, potatoes, green and red bell pepper and add the salt, pepper, and chili powder.
Step Three: Cover and kook on low setting for 5 hours. The potatoes should be tender.
Step Four: Serve topped, with Cojita cheese, sour cream, diced avocado, and fresh cilantro.
Tasty Tip: If you have time roast corn and gently char, then add in the last 15 minutes minuted of cooking. Give the chowder and amazing flavor.
Serving Suggestions
- Use as a Burrito filling.
- Serve spooned over broiled fish.
- Serve as a stew with a rolled-up and buttered tortilla.
Storage
Store leftovers in a covered container for up to 2 days.
Slow Cooker Peppers & Corn Ratatouille
Ingredients
- 1 cups frozen whole kernel corn
- 3-4 red potatoes quartered
- 2 cups vegetable broth or stock
- ¼ red onion diced
- ½ green bell pepper seeded and diced
- ½ red bell pepper seeded and diced
- 1½ can (2-ounce) green chiles
- 1 tablespoon chili powder
- ¼ teaspoon black pepper
- ⅙ teaspoon salt
- ½ whole avocado peeled and diced
- ¼ cup sour cream
- 2 tablespoons cojita cheese crumbled
- 1 tablespoon fresh cilantro or parsley
Instructions
- Add the frozen corn and vegetable broth to a 3-quart slow cooker.
- Add the red onions, potatoes, green and red peppers and add the salt, pepper, and chili powder.
- Cover and kook on low setting for 5 hours. The potatoes should be tender.
- Serve topped, with Cojita cheese, sour cream, diced avocado, and fresh cilantro.
Notes
- You can substitute Feta cheese for a tangy flavor.
- Instead of frozen corn you can substitute cooked fresh corn on the cob and lightly char the kernels for an amazing flavor. You would skip adding at the beginning and instead add the cooked and charred corn about 15 minutes before the ratatouille stew is finish cooking.
- This recipe could be made vegan by substituting the sour cream and cheese with vegan alternatives.