Description
A refreshing and easy-to-make summer vegetable medley cooked in your crockpot, perfect for hot days.
Ingredients
Scale
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- In a large bowl, combine the zucchini, yellow squash, red bell pepper, green bell pepper, cherry tomatoes, onion, and garlic.
- Drizzle with olive oil and sprinkle with Italian seasoning, salt, and pepper. Toss to coat all the vegetables.
- Transfer the vegetable mixture to your crockpot.
- Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the vegetables are tender.
- Stir the vegetables halfway through cooking.
- Once cooked, garnish with fresh basil before serving.
- Prep Time: 10
- Cook Time: 45
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 5
- Sodium: 50
- Fat: 7
- Saturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 4
- Protein: 3
- Cholesterol: 0
Keywords: crockpot recipes for summer, summer vegetable medley, easy crockpot recipes, vegetarian summer recipes