Description
A delicious and healthy vegetable medley cooked in a slow cooker, perfect as a side dish or a light meal.
Ingredients
Scale
- 2 medium zucchini (sliced)
- 2 medium yellow squash (sliced)
- 1 cup carrots (baby, bagged)
- 2 small bell pepper (sliced)
- 1 cup pearl onions (or 1/2 onion sliced thick)
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp pepper
- 1 cup vegetable broth
- 4 sprigs thyme (optional)
Instructions
- Wash and chop the zucchini and yellow squash into large half moons if you want them softer or into dials if you want them to stay a bit more firm. It will cook faster than the other vegetables, so leave the pieces fairly large. Add them to a 6 quart slow cooker. Add in the baby carrots.
- Wash and dice the bell peppers (discarding the seeds and stem) into 1” size pieces. Add them to the crockpot. Add in the pearl onions.
- In a small jar or bowl, combine the olive oil and all the spices (except the thyme) and pour over all the vegetables in the pot. Give them a good stir to coat all the vegetables. Add in the broth and fresh thyme and stir.
- Cook on low heat for 2 hours, or until the vegetables are tender enough for your liking. Stirring occasionally helps them all become the same texture. Serve warm.
Notes
- This vegetable medley is versatile; feel free to add other vegetables of your choice.
- Leftovers can be refrigerated and used in salads or as a filling for wraps.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg