Ratatouille

Ingredients

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

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.