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Slow Cooker Summer Veggies

<p>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.</p>
6 Servings Recipe By

Ingredients

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

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup
  • 248 Calories
  • 19g Total Fat
  • 3g Sat Fat
  • 0g Trans Fat
  • 0mg Cholesterol
  • 36mg Sodium
  • 19g Total Carb
  • 5g Fiber
  • 8g Total Sugars (Includes 0g Added Sugars)
  • 4g Protein
  • 7 WW Freestyle

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.

Freeze For Later Cooking Directions

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

Make From Frozen Serving Day Directions

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

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