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:
- 3 lb your favorite vegetables
- 15 ounces diced tomatoes
- 1 cup water (for pressure cooker)
- 1/4 cup lemon juice
- 1/4 cup low-sodium soy sauce or coconut aminos
- 2 tbsp evoo
- 2 tbsp worcestershire sauce (omit or use compliant version for paleo/whole30)
- 1 garlic clove, minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 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.
Nutritional info is only calculated for the diced tomatoes & the sauce
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