I have been doing pretty good on my goal of using the crockpot more, this time for a meatless meal. This one is easy to do on high for 3-4 hours and be done, or take it down to low for 7-8. I made this one night when I got home from work and put it containers for us to enjoy for lunches for a few days.
If I am going to be in the kitchen already I might as well make two dishes in one night and have extra food for the week. What’s a few more things to chop or dishes to do?
Serve it with whole wheat couscous and you’ve got a pretty great vegetarian meal. And one that could be made vegan very easily. I will be utilizing my crockpot more to make veggies!
Crockpot Greek Vegetables
Prep Time: 10 minutes
Cook Time: 2 Hours on High, 4 Hours on Lo
Keywords: slow-cooker vegetarian
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Ingredients (Serves 6-8)
- 1 tbsp Greek Seasoning
- 1 cup vegetable broth
- 1 zucchini, chopped
- 1 orange bell pepper, chopped
- 1/2 cup kalamata olives, pitted and halved
- 2 garlic cloves, minced
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1/4 cup chopped fresh parsley
- 2 tablespoons balsamic vinegar
- 2 tablespoons fresh lemon juice
- Salt/Pepper
- 1 (10-ounce) package whole wheat couscous, cooked
- 2 ounces crumbled feta cheese
Instructions
Add vegetable broth, zucchini, pepper, olives, garlic, cannellini beans, tomatoes and Greek seasoning to crockpot.
Cook on High for 2 hours or Low for 4 hours.
Season with salt/pepper. Add parsley, balsamic vinegar and lemon juice.
Serve over whole wheat couscous and top with feta cheese.
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