recipes / Side Dish / Slow Cooker Summer Veggies

Slow Cooker Summer Veggies

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.
6 Servings Meet The Cook LisaProfile Lisa Print
Slow Cooker Summer Veggies

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

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 Cup
  • 233 Calories
  • 18g Fat
  • 0mg Cholesterol
  • 18mg Sodium
  • 535mg Potassium
  • 18g Carbs
  • 4g Fiber
  • 9g Sugar
  • 3g Protein
  • 7 WW+ Points
  • Zone Blocks: 0 Protein 6 Fat 2 Carbs

Directions

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

Freezing Directions

These directions help you cook or prepare this meal to be frozen.

Why would I want to freeze this?

  1. Divide veggies between gallon freezer bags.
  2. In a bowl, combine balsamic and olive oil.
  3. Stir in basil and thyme.
  4. Divide marinade between quart freezer bags, placing one quart bag inside of each gallon bag. Label and freeze.

Serving Day Directions

These directions help you cook or reheat this meal after it’s been frozen.

  1. Place veggies in a slow cooker, top with marinade, stirring to coat completely.
  2. Cook on high 3 hours, stirring every hour.

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