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4.20
from
10
votes
Crock-Pot Vegetable Medley Recipe
This vegetarian vegetable side dish is packed full of flavor and is super easy to prepare.
Prep Time
15
minutes
mins
Cook Time
4
hours
hrs
Total Time
4
hours
hrs
15
minutes
mins
Course:
Side Dishes
Cuisine:
American
Keyword:
10 Ingredients Or Less, Broccoli, Easy Crock-Pot Recipes, Easy Recipes, Healthy, Vegetables
Crock-Pot Size:
3.5 Quart Crock-Pot, 4 Quart Crock-Pot
Servings:
6
Servings
Calories:
116
kcal
Author:
Heidi Kennedy
Ingredients
2
Cups
Fresh Broccoli Florets
Washed
1
Medium
Tomato
Washed And Sliced
1
Pound
White Mushrooms
Washed And Sliced
1
Medium
Red Onion
Peeled And Sliced
3
Tablespoons
Coconut Spread Butter Substitute
Such As Earth's Balance Spread (See Note)
1
Tablespoon
Garlic Powder
¼
Cup
Water
Salt And Pepper
To Taste
Instructions
Add all of the prepared vegetables in the bottom of a 3 to 4 quart slow cooker.
Dot the coconut spread over the top of the vegetables.
Sprinkle the garlic powder evenly over the vegetables, add the water and toss lightly.
Cover and cook on LOW for 4 to 6 hours or until the vegetables are tender crisp.
Stir, taste and season with salt and pepper if desired.
Serve and enjoy!
Notes
*I use Earth Balance Coconut Spread because to make this dairy and soy free. If you would like to you can use butter or margarine.
Nutrition
Calories:
116
kcal
|
Carbohydrates:
12
g
|
Protein:
5
g
|
Fat:
6
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
3
g
|
Sodium:
110
mg
|
Potassium:
592
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
650
IU
|
Vitamin C:
105.6
mg
|
Calcium:
40
mg
|
Iron:
1.3
mg