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).

Slow Cooker Three Bean Ratatouille

adopted from Badger Girl Learns to Cook

• 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

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!