Slow Cooker Summer Vegetables

This slow cooker summer vegetables recipe will come in handy when it’s too hot to heat up the kitchen. Instead of using your stove-top or oven, grab your favorite summer vegetables and toss them in the slow cooker. This easy vegan-friendly veggie recipe uses a homemade sauce that is also low-carb, paleo and Whole30 compatible. Instructions to make this healthy summer side dish in the Instant Pot are also included. 

Summer is quickly approaching which means I will use my slow cooker even more than I normally do. I don’t know about you but when it’s warm outside, the last thing I wan to do is cook in a hot kitchen. This is why slow cookers are great appliances to use use during warmer months.

Ingredients For Slow Cooker Summer Vegetables

• Vegetables (see below for more info)
• Diced Tomatoes In Juices
• 1 lemon
• Coconut Aminos or Soy Sauce
• Oil (I used extra-virgin olive oil)
• Seasonings: salt, pepper, garlic powder, onion powder 

How To Make Summer Vegetables In The Crock-Pot

Slow Cooker

1. Add diced tomatoes to bottom of the slow cooker. Add summer vegetables on top of the diced tomatoes.
2. 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.
3. Cook HIGH 3 hours or LOW 6 or until vegetables are soft.
4. Stir before serving if you haven’t already.

Instant Pot

1. Pour water in the water & add the steamer basket to the pressure cooker. Place vegetables in the steamer basket.
2. Close & lock lid. Cook high pressure for 5 minutes. When done, quick release the pressure.
3. Remove vegetables & the steamer basket. Pour out the water.
4. Turn the pressure cooker to saute. Add the diced tomatoes and sauce ingredients. Stir in the vegetables and cook approximately 3-5 minutes.

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, or bell peppers, cut them into larger chunks than you normally would. This will help hold their shape. I used: 1 red bell pepper, 1 yellow squash, 1 zucchini, 1 cup green beans, 1 cup baby carrots. Other suggetsions include onion, brussels sprouts, asparagus, and mushrooms. 

FAQs & Tips

• This is the vegetable combination that you see in the pictures: 1 red bell pepper, 1 yellow squash, 1 zucchini, 1 cup green beans, 1 cup baby carrots. Other suggetsions include onion, brussels sprouts, asparagus, and mushrooms. 
• Adjust the sauce 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.
• Serve this as a side dish or as a main course. For a main course, I would suggest serving this over your preferred pasta or rice. 
• Cooking time is complete 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.

Summer Side Dishes 

• Fiesta Kale Salad

• Red Skin Potato Salad

• Avocado Slaw 

• Crab Salad

• Lemon Garlic Asparagus

Slow Cooker Summer Vegetables

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This slow cooker summer vegetables recipe will come in handy when it’s too hot to heat up the kitchen. Instead of using your stove-top or oven, grab your favorite summer vegetables and toss them in the slow cooker. This easy vegan-friendly veggie recipe uses a homemade sauce that is also low-carb, paleo and Whole30 compatible. Instructions to make this healthy summer side dish in the Instant Pot are also included.

• Author: Shannon Epstein
• Prep Time: 10 mins
• Cook Time: 3 hours
• Total Time: 3 hours 10 mins
• Yield: 6 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 2 pounds your favorite vegetables, chopped if needed
• 15 ounces diced tomatoes
• 1 cup water (for Instant Pot)

SAUCE

• 1/4 cup coconut aminos or low-sodium soy sauce
• Juice of 1 lemon
• 2 tablespoon extra-virgin olive oil
• 1 teaspoon oregano
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

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Instructions

Slow Cooker

1. Add diced tomatoes to bottom of the slow cooker. Add summer vegetables on top of the diced tomatoes.
2. 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.
3. Cook HIGH 3 hours or LOW 6 or until vegetables are soft.
4. Stir before serving if you haven’t already.

Instant Pot

1. Pour water in the water & add the steamer basket to the pressure cooker. Place vegetables in the steamer basket.
2. Close & lock lid. Cook high pressure for 5 minutes. When done, quick release the pressure.
3. Remove vegetables & the steamer basket. Pour out the water.
4. 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

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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