Back
Recipes / Side Dish

Slow Cooker Summer Veggies

Plan This Recipe Print

Slow Cooker Summer Veggies

Lisa
The Cook
6 Servings
10 Ingredients
6 Comments

These Slow Cooker Summer Veggies simmer in a balsamic marinade to make a fresh and tasty compliment for an Italian feast or evening at the grill.

Read More
6 Servings
10 Ingredients
6 Comments

Ingredients

  • 2 cups slice Okra
  • 1 cup Grape Tomatoes
  • 1 ½ cups chunk Onion, Red
  • 2 cups slice Bell Pepper, Yellow
  • 2 ½ cups slice Zucchini
  • 1 cup slice Mushrooms
  • ½ cups Balsamic Vinegar
  • ½ cups Olive Oil
  • 2 tablespoons chop Basil, Fresh
  • 1 tablespoon chop Thyme, Fresh

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine veggies in a large bowl.
  2. 6985798 Upgrade to a paid membership 16373 to unlock all instructions 64612
  3. 3029129 Upgrade to a paid membership 11861 to unlock all instructions 72935

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

Slow Cooker

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. 3654100 Upgrade to a paid membership 99685 to unlock all instructions 47968
  3. 9241573 Upgrade to a paid membership 91793 to unlock all instructions 78133

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

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

Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
about 1 cup
Amount Per Serving
Calories
248
Total Fat
19g
Saturated Fat
3g
Trans Fat
0g
Cholesterol
0mg
Sodium
36mg
Total Carbohydrates
19g
Fiber
5g
Sugar
8g
Protein
4g
WW Freestyle
7

Categories

plant-based, shellfish-free, fish-free, soy-free, traditional, paleo, gluten-free, dairy-free, gluten-free-dairy-free, vegetarian, vegan, spring, summer, winter, fall, low-sodium, low-carb, real-food, egg-free, slow-cooker, diet, wwfreestyle, wwfreestyle7-8, diabetes-friendly

Categories

plant-based, shellfish-free, fish-free, soy-free, traditional, paleo, gluten-free, dairy-free, gluten-free-dairy-free, vegetarian, vegan, spring, summer, winter, fall, low-sodium, low-carb, real-food, egg-free, slow-cooker, diet, wwfreestyle, wwfreestyle7-8, diabetes-friendly

6 Comments

Join the discussion

  1. 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?

    Reply

    1. 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.

      Reply

  2. What would be a good substitute for okra in this recipe?
    Also, why could you not freeze marinade in with the vegetables???

    Reply

    1. You might like to try asparagus, broccoli, green beans or eggplant. You could freeze the marinade with the vegetables it’s just meant to help preserve both as best as possible (freezing separately).

      Reply

    1. Hi, Sue! This recipe is for members-only. You’ll want to login to see the cook time and cooking directions or make sure to join us at our next opening on August 1st, 2019!

      Reply