Description
Rustic Summer Vegetable Stew Crockpot is a healthy vegetarian slow cooker recipe packed with fresh seasonal vegetables, herbs, and a rich tomato broth. Perfect for light, nourishing meals.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 1 large zucchini, chopped
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small eggplant, cubed
- 2 cups cherry tomatoes, halved
- 1 cup corn kernels
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 4 cups vegetable broth
- 2 tablespoons fresh parsley, chopped
Instructions
1. Heat olive oil in a skillet and sauté onion and garlic until soft.
2. Transfer onion and garlic to the crockpot.
3. Add carrots, zucchini, bell peppers, eggplant, cherry tomatoes, and corn.
4. Sprinkle oregano, basil, smoked paprika, salt, and pepper over vegetables.
5. Pour vegetable broth into the crockpot.
6. Stir gently to combine ingredients.
7. Cover and cook on low for 6 hours or high for 3 hours.
8. Taste and adjust seasoning if needed.
9. Serve hot and garnish with fresh parsley.
Notes
- Swap carrots with sweet potatoes for a sweeter flavor.
- Add red pepper flakes for a spicy variation.
- Store leftovers in the fridge for up to 4 days.
- Freeze for up to 3 months in airtight containers.
- Add a splash of lemon juice before serving to brighten flavors.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 6g
- Sodium: 420mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg