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Slow Cooker Summer Veggies

Slow Cooker Summer Veggies

Slow Cooker Summer Veggies

Author/Source:  

Lisa @ Onceamonthmeals.com

Ingredients:

  • 2 cups frozen okra, sliced
  • 1 cups grape tomatoes
  • 1.5 cups red onion, cut into chunks
  • 2 cups yellow bell pepper, sliced
  • 2.5 cups zucchini, sliced
  • 1 cups mushrooms, sliced
  • 0.5 cups balsamic vinegar
  • 0.5 cups olive oil
  • 2 Tablespoons fresh basil, chopped
  • 1 Tablespoons fresh thyme, chopped

Directions:

Combine veggies in a large bowl. In a small bowl, combine balsamic, and olive oil. Stir in basil and thyme. Place veggies in a slow cooker, top with marinade, stirring to coat completely. Cook on high 3 hours, stirring every hour.

Freezing Directions:

Divide veggies between gallon freezer bags. In a small bowl, combine balsamic, and olive oil. Stir in basil and thyme. Divide marinade between quart freezer bags, placing one quart bag inside of each gallon bag. Label and freeze. TO SERVE: Thaw. Place veggies in slow cooker, top with marinade and stir to coat. Cook on high 3 hours, stirring every hour.

Servings:  6


**conversion chart image provided by Erik Spiekermann

2 Responses to “Slow Cooker Summer Veggies”

  1. kimberly says:

    Can you tell me on this recipe, do you mean to do each individual veggie in a bag combined in one gallon bag or can they all go together?

    • Lisa says:

      The veggies will all go in the same gallon freezer bag together. The sauce goes in a smaller quart sized bag, and then placed inside the larger gallon bag of veggies.

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