Go Back
–+ servings

Slow Cooker Ratatouille

Dianne
Print Recipe
Servings 4 servings

Ingredients
  

  • 1 medium sized eggplant, diced
  • 1 summer squash, sliced
  • 1 zucchini, sliced
  • 1 red bell pepper, diced
  • 1 small red onion, diced
  • 3 cloves of garlic, minced
  • 1 ½ cup cooked cannellini beans, or 1 14-ounce can
  • 28 ounce can diced tomatoes, in their juices
  • ½ cup vegetable broth
  • 1 tablespoon  Herbs de Provence (or 1 teaspoon each of dried thyme, rosemary and basil)
  • Sea salt and pepper to taste

Instructions
 

  • Add everything but salt and pepper to your slow cooker and cook on low for 6 to 8 hours.
  • Add salt and pepper to taste, serve and enjoy!