Crock Pot Vegetable Side Dishes Recipes

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SLOW COOKER ROASTED VEGETABLES



Slow Cooker Roasted Vegetables image

Provided by Camille

Yield 8

Number Of Ingredients 7

6 baby red potatoes (cut into bite-sized pieces)
2 carrots (peeled and sliced)
1 onion (cut into bite-sized pieces)
2 zucchini (cut into bite-sized pieces)
1 Tablespoon olive oil
1 (0.7 ounce) package dry Italian dressing mix
1/2 cup grated Parmesan cheese

Steps:

  • Wash, dry and cut vegetables.
  • Place vegetables in a gallon-sized resealable bag.
  • Pour olive oil on top of vegetables.
  • Sprinkle package dry Italian seasoning over the vegetables.
  • Seal bag closed and shake to coat vegetables evenly in oil and seasoning.
  • Spray slow cooker with nonstick cooking spray and pour seasoned vegetables inside.
  • Cook on low for 5-7 hours or high for 3-4 hours.
  • Sprinkle Parmesan cheese on top before serving.

Nutrition Facts : Servingsize 1 serving, Calories 791 kcal, Fat 2 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 266 mg, Carbohydrate 179 g, Sugar 26 g, Protein 23 mg

MEDITERRANEAN STYLE BEANS AND VEGETABLES (CROCK POT)



Mediterranean Style Beans and Vegetables (Crock Pot) image

I usually make tomato-ey, spicy bean recipes, but this one is different since even though it does have chili peppers in it, it really is mild (or maybe I just have a flame retardant tongue!). No tomatoes, either. This is modified just a little from a recipe from Crescent Dragonwagon's "The Passionate Vegetarian." She suggests serving it with bread & oil, or rice or barley, as a side dish, or with sour cream. I like it either hot or cold just as it is, or with rice or over pasta. I think any beans except maybe black would work, and I often use cooked dry beans instead of canned.

Provided by Vino Girl

Categories     Beans

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 10

1 (15 ounce) can great northern beans, drained and rinsed
1 (15 ounce) can red beans, drained and rinsed
5 teaspoons garlic, minced
1 large onion, chopped
1 cup carrot, thinly sliced
1/2 cup celery, thinly sliced
2 cups green beans, fresh, cleaned and cut
2 red chili peppers, chopped (remove as many or as little seeds depending on how much heat you want)
2 bay leaves
salt and pepper, to taste

Steps:

  • Put everything in a large crock pot and cook on low setting for 8 hours, or until beans and vegetables are as soft as you like.
  • Remove bay leaves and serve.

Nutrition Facts : Calories 195.4, Fat 0.8, SaturatedFat 0.2, Sodium 25.9, Carbohydrate 37.1, Fiber 10.9, Sugar 3.6, Protein 12.3

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