Description
A light and nutritious vegetable stew perfect for summer, cooked effortlessly in your crockpot.
Ingredients
Scale
- 4 cups diced zucchini
- 2 cups diced bell peppers
- 1 cup diced onion
- 3 cloves garlic, minced
- 2 cups diced tomatoes (fresh or canned)
- 2 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 cup corn (fresh or frozen)
- 1 cup green beans, trimmed and cut
- Salt to taste
Instructions
- Prepare your vegetables by washing and chopping them into bite-sized pieces.
- In the crockpot, combine zucchini, bell peppers, onion, garlic, diced tomatoes, vegetable broth, basil, oregano, and black pepper.
- Stir until all ingredients are well mixed.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- In the last hour of cooking, add corn and green beans. Stir to combine.
- Taste and adjust salt as necessary before serving.
Notes
- Feel free to add any other summer vegetables like squash or eggplant.
- Serve with whole grain bread for a complete meal.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Keywords: crockpot summer meals healthy, vegetable stew, healthy crockpot recipes, summer vegetable recipes