Slow Cooker Three Bean Ratatouille Recipe

Ok, ok, so techically this isn’t ratatouille.  But if ratatouille and vegetable chili had a love child, this would be it.  I love ratatouille, but it doesn’t have the protein I need to support my active lifestyle.  This is the perfect recipe for a hot summer day when you don’t want to be anywhere near a stove or oven (which has been pretty often in Wisconsin the last few weeks).

I come back to this recipe again and again because it makes me feel good to eat it. There’s just something about eating a stewy, veggie-packed dish that’s vegan and high in protein that makes me feel like I can accomplish anything! It’s really the perfect recipe for my busy lifestyle.

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Slow Cooker Three Bean Ratatouille

• Author: Kelly Egan

Ingredients

• 2 summer squash, chopped
• 2 zucchini, chopped
• 1 onion, chopped
• 2 sweet peppers, chopped
• 1 pint cherry tomatoes
• 2 cans diced tomatoes
• 2 cloves of garlic, minced
• 2 T Italian seasoning
• 2 T olive oil
• 1 tsp. kosher salt
• 1 tsp. ground black pepper
• 1 can kidney beans, rinsed or 1/2c dried kidney beans, softened
• 1 can black beans, rinsed or 1/2c dried black beans, softened
• 1 can garbanzo beans, 1/2c dried garbanzo beans, softened
• Crumbled feta, optional

Instructions

1. Combine all ingredients in a 5-6 quart slow cooker. Cook on low for 6 hours, stirring occasionally. Top with feta if desired. That’s it!

Notes

Adapted from Badger Girl Learns to Cook