Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...Tell Me More
Cooking large batches of vegetables makes it easier to eat veggies throughout the week. Pre-cooked veggies can be added to salads or served as a side dish, making both lunches and dinners easier to throw together.
Roasting large batches of vegetables on sheet pans is a great way to stock your fridge with ready-to-eat veggies. Another easy strategy is filling up the slow cooker and walking away for a couple hours.
Slow cooked vegetables don’t have to be soft and mushy. In this recipe, bell peppers, summer squash, zucchini and green beans emerge from the slow cooker tender with a little crunch left in them. These veggies are still fresh and brightly colored, and keep well in the fridge for several days.
Time in the Kitchen: 15 minutes, plus 2 hours to cook
Servings: 6 to 8
Recipe Note: The type, and amount, of vegetables used in this recipe can vary. Experiment with different combinations of vegetables that you like. When deciding how many vegetables to use, aim to fill ¾ of the slow cooker. Seasonings such as dried herbs and seasoned salt or pepper can also be used to add extra flavor.
Put all the veggies in the crockpot. Pour the avocado oil on top, and season with salt. Toss the veggies well with your hands to coat evenly in oil. Cook on high for 2 hours.
After 2 hours, taste the vegetables to see if the texture is to your liking. If you prefer softer vegetables, cook the vegetables longer.