Description
A light and refreshing vegetable medley perfect for summer family meals, cooked slowly in a crockpot.
Ingredients
Scale
- 4 cups zucchini, sliced
- 2 cups bell peppers, diced
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh or frozen)
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large bowl, combine zucchini, bell peppers, cherry tomatoes, corn, onion, and garlic.
- Drizzle olive oil over the vegetable mixture and sprinkle with oregano, basil, salt, and pepper. Toss to combine.
- Transfer the vegetable mixture to the crockpot.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours until vegetables are tender.
- Serve warm as a side dish or over rice for a complete meal.
Notes
- Feel free to add any other summer vegetables you have on hand, such as yellow squash or green beans.
- This dish pairs well with grilled chicken or fish for a complete family meal.
- Prep Time: 10
- Cook Time: 46
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6
- Fat: 5
- Carbohydrates: 30
- Fiber: 5
- Protein: 4