Crock Pot Vegetable Medley

Nutriscore Rating: 82/100

Savor the simplicity and wholesome goodness of this Crock Pot Vegetable Medley—a colorful, nutrient-packed side dish that practically cooks itself! Loaded with a vibrant mix of carrots, red potatoes, zucchini, yellow squash, green beans, and infused with the aromatic blend of garlic, dried oregano, and thyme, this recipe is a celebration of fresh, earthy flavors. Slow-cooked to tender perfection in vegetable broth and a drizzle of olive oil, this medley is both healthy and irresistibly comforting. With just 20 minutes of prep and the magic of a crock pot, it’s a hassle-free way to enjoy hearty, plant-based deliciousness. Perfect for weeknight dinners or holiday feasts, this versatile dish can be beautifully garnished with fresh parsley for a bright, elegant touch. It's vegan, gluten-free, and ideal for anyone seeking a nourishing addition to their table!

Recipe Information

• Prep Time: 20 min
• Cook Time: N/A
• Total Time: 20 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

13 items

• 4 medium Carrots
• 6 small Red potatoes
• 2 medium Zucchini
• 2 medium Yellow squash
• 2 cups Green beans
• 3 cloves Garlic
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 1 teaspoon Dried oregano
• 1 teaspoon Dried thyme
• 0.5 cups Vegetable broth
• 2 tablespoons Fresh parsley (optional, for garnish)

📝 Instructions

11 steps

1. Wash and peel (if needed) all the vegetables.

2. Cut the carrots and red potatoes into bite-sized pieces. Slice the zucchini and yellow squash into half-moons. Trim the ends off the green beans.

3. Mince the garlic cloves.

4. In a crock pot, add the carrots, red potatoes, zucchini, yellow squash, and green beans in an even layer.

5. Drizzle the olive oil over the vegetables.

6. Sprinkle the minced garlic, salt, black pepper, dried oregano, and dried thyme evenly over the vegetables.

7. Pour the vegetable broth into the crock pot to prevent the vegetables from drying out during cooking.

8. Cover the crock pot with a lid and set it to low heat. Cook for 4 hours, or until the vegetables are tender but not mushy.

9. Once cooked, taste and adjust seasoning if necessary.

10. Gently stir the vegetables to mix the flavors before serving.

11. Garnish with fresh parsley, if desired. Serve warm.

Nutrition Facts

1 serving (400.2g)

Calories		217
% Daily Value*
Total Fat		5.2 g	7%
	Saturated Fat	0.8 g	4%
	Polyunsaturated Fat	0.0 g
Cholesterol		0 mg	0%
Sodium		418 mg	18%
Total Carbohydrate		40.0 g	15%
	Dietary Fiber	6.4 g	23%
	Total Sugars	9.2 g
Protein		6.4 g	13%
Vitamin D		0.0 mcg	0%
Calcium		87 mg	7%
Iron		2.0 mg	11%
Potassium		1230 mg	26%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 291 cal (20.8%%)

Protein: 150 cal (10.7%%)

Carbs: 962 cal (68.5%%)