Cooking large batches of vegetables makes it easier to eat veggies throughout the week. Pre-cooked veggies can be added to salads or served as a side dish, making both lunches and dinners easier to throw together.
Roasting large batches of vegetables on sheet pans is a great way to stock your fridge with ready-to-eat veggies. Another easy strategy is filling up the slow cooker and walking away for a couple hours.
Slow cooked vegetables don’t have to be soft and mushy. In this recipe, bell peppers, summer squash, zucchini and green beans emerge from the slow cooker tender with a little crunch left in them. These veggies are still fresh and brightly colored, and keep well in the fridge for several days.
Time in the Kitchen: 15 minutes, plus 2 hours to cook
Servings: 6 to 8
- 1 to 2 yellow bell peppers, cut into ½-inch thick strips
- 1 to 2 orange bell peppers, cut into ½-inch thick strips
- 2 to 3 small yellow crookneck squash, cut into slices approx. 1-inch wide and 3-inches long
- 2 to 3 small zucchini, cut into slices approx. 1-inch wide and 3-inches long
- 8 ounces green beans (226 g)
- 1 red or yellow onion, peeled, halved and quartered
- 6 garlic cloves, peeled and sliced
- ½ cup Primal Kitchen® Avocado Oil (120 ml)
- 1/2 teaspoon kosher salt (2.5 ml)
Recipe Note: The type, and amount, of vegetables used in this recipe can vary. Experiment with different combinations of vegetables that you like. When deciding how many vegetables to use, aim to fill ¾ of the slow cooker. Seasonings such as dried herbs and seasoned salt or pepper can also be used to add extra flavor.
Put all the veggies in the crockpot. Pour the avocado oil on top, and season with salt. Toss the veggies well with your hands to coat evenly in oil. Cook on high for 2 hours.
After 2 hours, taste the vegetables to see if the texture is to your liking. If you prefer softer vegetables, cook the vegetables longer.
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