Slow Cooker Summer Veggies

Let's Cook

Ingredients

6 servings
  • 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 Mushroom
  • ½ cups Balsamic Vinegar
  • ½ cups Olive Oil
  • 2 tablespoons chop Basil, Fresh
  • 1 tablespoon chop Thyme, Fresh

Freezer Containers

  • 2 Gallon Freezer Bags
  • 2 Quart Freezer Bags

Directions

Combine veggies in a large bowl. In another 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 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.

Serving Day Directions

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

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

About This Recipe

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.

Meet The Cook

A mom of five, Lisa has a passion for cooking, and the belief that a strong family begins at the dinner table.  In her spare time, you will often find her behind a camera focusing on her love for photography.

Published:

OAMM Cook Lisa

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