Ratatouille

Ingredients

• 1 medium yellow summer squash
• 1 tbsp rosemary stalks
• 1 eggplant
• 3 medium zucchinis
• 1/2 cup water
• 1/2 medium sweet yellow onion
• 1 medium green bell pepper
• 4 tbsps extra virgin olive oil
• 3 tsps minced garlic
• 2 bay leaves
• 1 cup peeled tomatoes
• 1/4 cup roasted red peppers

Directions

1. Chop all the vegetables into bite size pieces.
2. Brown the chopped vegetables in the olive oil over high heat.
3. Layer the vegetables in your slow cooker.
4. In a bowl mix the rest of the ingredients, then pour over the vegetables.
5. Cook on low for 5-6 hours or on high for 3-4 hours.
6. Note: freeze in meal size containers.