Raise your hand if you have an overabundance of vegetables in garden right now? Raise your hand if you LOVE summer vegetables? Either way, I’ve got you covered! I’m going to give you a quick and easy way to cook up those vegetables without turning on your oven and heating up your house, or standing at a hot grill.
You do not have to use the vegetables listed here, so don’t feel tied to what is listed. Use what you have or what you like! The marinade is a simple 6 ingredients that won’t take you but 2 minutes to put together. Most of you probably have these ingredients in your cupboards and refrigerator already so probably don’t even have to run to the store! WHOO HOO!!! So, get those veggies in your crock and go enjoy your day!
Marinated Summer Vegetables comes from the Fix-It and Forget-It Slow Cooker Crowd Pleasers for the American Summer Cookbook, which can be found just about anywhere books are sold, or online at places like amazon (which is usually the best price) by clicking here.
Marinated Summer Vegetables
Hope Comerford, Clinton Township, MI
Prep. Time: 15 minutes
Cooking Time: 4 hours
Ideal slow-cooker size: 4-qt.
1 medium zucchini, sliced into ½-inch chunks
1 medium yellow squash, sliced into
1 red bell pepper, sliced into strips
1 orange bell pepper, sliced into strips
1 green bell pepper, sliced into strips
½ cup sliced red onion
16 large fresh button mushrooms
16 cherry tomatoes
¼ cup soy sauce
¼ cup olive oil
¼ cup lemon juice
2 cloves garlic, crushed
1 tsp. salt
1⁄8 tsp. pepper
1. Place all of the veggies in the crock.
2. In a bowl, mix together the soy sauce, olive oil, lemon juice, garlic, salt, and pepper. Pour this over the veggies.
3. Cover and cook on Low for 4 hours.