Grab your favorite summer vegetables for this easy vegetarian recipe. Using a light, homemade sauce, this healthy dish can be made in your slow cooker or Instant Pot.
Updated 2020 with Instant Pot instructions
It’s starting to warm up here in Los Angeles which means I will be using my slow cooker & Instant Pot even more than I normally do. I don’t know about you but when it’s warm outside the last thing I want is an oven overheating my kitchen. Hence why slow cookers & pressure cookers are great for use during warmer months.
What Type Of Vegetables To Use
The sky is the limit when it comes to picking out the vegetables for this recipe. As usual, I encourage you to use your favorite vegetables but some work better than others. Sturdy, root vegetables are best because they hold their shape during the cooking process. Trust me, the last thing you will want is an appliance full of mushy vegetables. If you’re going to use a more delicate vegetable like zucchini squash, cut the veggies into larger chunks than you normally would. This will help them hold their shape. What you see here in my pics is a combination of sturdy & delicate vegetables: carrots, potatoes, green beans, squash, and brussels sprouts.
All About The Sauce
Like most of my recipes, the star of this dish is the homemade sauce. I wanted a sauce that was flavorful but didn’t overpower the vegetables. I pretty much took my go-to vegetable marinade and modified it by lowering the oil amount and adding a few extra ingredients. I suggest you taste the sauce before you pour it on and tweak it to your liking. For example if you think it needs more salt, add more salt. If it needs more sour, add more lemon juice. It’s okay if the sauce doesn’t cover all the vegetables when this first starts to cook in the slow cooker.
Notes About This Recipe
- This is a great side dish or you can serve it as a main course. For a main courser I would suggest serving this over zoodles/pasta, or rice (regular or cauliflower).
- You’ll know this is done when the veggies are soft. Every time I make this it looks different because I never use the exact same vegetables.
- Stir your vegetables before they cook or afterwards once they’re done. When you stir doesn’t matter.
- Nutritional info is only included for the sauce & diced tomatoes since the recipe calls for whatever vegetables you want to use.
- I use a 6-quart slow cooker or Instant Pot for this recipe.
Other side dishes you might enjoy:
Avocado Slaw (Low-Carb, Paleo, Whole30)
Slow Cooker Lemon Garlic Asparagus
Slow Cooker Green Bean Casserole with Cauliflower Sauce
Slow Cooker Harvest Vegetables
I use a 6-quart slow cooker or Instant Pot for this recipe.
PrintSlow Cooker/Instant Pot Summer Vegetables (Low-Carb, Paleo, Whole30)
- Total Time: 3 hours 10 mins
- Yield: 6 servings 1x
Ingredients
- 3 pound your favorite vegetables, chopped if needed
- 15 ounces diced tomatoes
- 1 cup water (for pressure cooker)
Sauce:
- 1/4 cup lemon juice
- 1/4 cup low-sodium soy sauce or coconut aminos
- 2 tablespoon extra-virgin olive oil
- 2 tablespoon Worcestershire sauce (omit or use compliant version for paleo/whole30)
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Add diced tomatoes to bottom of the slow cooker. Add summer vegetables on top of the diced tomatoes.
- In a medium size bowl, whisk together sauce ingredients. Pour sauce into the slow cooker making sure all the vegetables are covered. Stir now if you want to or stir after it’s done cooking.
- Cook HIGH 3 hours or LOW 6 or until vegetables are soft.
- Stir before serving if you haven’t already.
Electric Pressure Cooker (Instant Pot)
- Pour water in the water & add the steamer basket to the pressure cooker. Place vegetables in the steamer basket. If you using potatoes, put them on the bottom.
- Close & lock lid. Cook high pressure for 5 minutes. When done, quick release the pressure.
- Remove vegetables & the steamer basket. Pour out the water.
- Turn the pressure cooker to saute. Add the diced tomatoes and sauce ingredients. Stir in the vegetables and cook approximately 3-5 minutes.
Notes
Nutritional info is only calculated for the diced tomatoes & the sauce
- Prep Time: 10 mins
- Cook Time: 3 hours
Nutrition
- Serving Size:
- Calories: 74
- Sugar: 2.7 g
- Sodium: 453.1 mg
- Fat: 4.8 g
- Saturated Fat: 0.7 g
- Carbohydrates: 8.2 g
- Fiber: 0.9 g
- Protein: 0.7 g
- Cholesterol: 0 mg
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Lana
Saturday 13th of June 2020
OMG, not only your recipe looks so fantastic, but you go all the way to provide InstaPot instructions. Thank you so very much for your hard work! This is on the menu!!
Cheryl
Sunday 7th of June 2020
OMG I cannot wait to try this recipe! I have become pretty big on crockpot recipes for the summer because I hate using the oven and making the house hotter. This article, https://www.ez.insure/2020/06/slow-cooker-crockpot-recipes/ is what pushed me towards using crockpots and I am glad i came across it. Ever since I have been on the search for different recipes. Thank you!
Lorenzo
Tuesday 26th of May 2020
Who knew veggies could be so rustic and hearty? This looks so appetizing!
RKDTOO
Wednesday 2nd of August 2017
Evoo is not mentioned in instructions. Do I add it into the crock? Or is it for serving?
Fit SlowCooker Queen
Friday 18th of August 2017
Thank you for catching that, the recipe has been updated accordingly!
Jennifer
Monday 15th of May 2017
It seems you need a lot more liquid than you have here to "cover the vegetables". Should the liquid be higher than my vegetables (it seems like it is from the pictures)? I have half the vegetables and the full liquid and I'm not even close! Crockpot is on now though so hopefully it turns out as delicious as it looks! Thanks for posting!
Fit SlowCooker Queen
Saturday 20th of May 2017
The vegetables will not fully submerge in the liquid. With slow cooking, liquid does not evaporate, it stays in the pot. You'll see there will be a lot more liquid when this is done cooking.