Slow Cooker Vegetables
Things have been a little insane lately, with classes, certifications, and only one car. So I have been leaning heavily on my slow cooker to insure that there is something delicious for dinner, with little effort (or time) on my part. I have been going back to my old faithfuls but have also been testing some new combinations to add to my list. Essentially my testing consists of just throwing a bunch of veggies or beans in the slow cooker with some type of liquid and seeing what happens. While one recipe was a massive fail, the rest were a huge hit. As an added bonus I tried to incorporate as many local and seasonal ingredients in order to stay on track with my goals. In doing so I think I found a new Top Squash: Delicata Squash. Yum!
1 tbsp olive oil
4 cloves garlic
1 medium onion, diced
1 lb delicata Squash, seeded and cubed
1/2 lb carrot, cut into 2in pieces
1/2 cup frozen corn
1 can diced tomatoes
2 medium sized heirloom tomatoes (I used some funky pink ridged ones)
1 can garbanzo beans, rinsed and drained
2 cups vegetable stock
6 basil leaves
1 tsp chili powder
1/2 tsp black pepper
1/2 tbsp dried oregano
pinch of smoked paprika
pinch of salt
Parmesan Cheese (optional)
- Heat the olive oil in a large saute pan over medium heat. Add the garlic and onion and cook about 7minutes, until golden, then add to slow cooker.
- Add the remaining ingredients to the slow cooker. Cook on low for 8 hrs or high for 3hrs. Taste and add seasonings if needed.
- Serve over rice, couscous, or egg noodles and enjoy!
I had some Parmesan Cheese left over from a dish earlier in the week so decided to use the last of it as a topping, which worked perfectly for us. Greek yogurt would also be a great topping, but the vegetables could easily go naked. I served it over garlic couscous but yellow rice, egg noodles, or simple brown rice would also work great.