Print

Slow Cooker Summer Vegetables

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

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.

Ingredients

Units Scale
  • 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

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

Find it online: https://fitslowcookerqueen.com/slow-cooker-summer-vegetables/

Scroll to Top