There are so many dishes from vegetables that just have time to choose. And to save the best thing in these products, a slow cooker will help you. To cook vegetables in a slow cooker is easier.

Lecho in a slow cooker

Lecho can serve as an excellent snack for the festive table, refueling in borsch, a side dish for meat and fish dishes. It can be eaten not only fresh, but also rolled into banks for the winter.

Ingredients:

• sweet pepper - 1.5 kg;
• fresh tomatoes - 1.5 kg;
• salt - to taste;
• sugar - to taste;
• sunflower oil - 0.5 cups;
• black pepper with peas-10-15 pcs.;
• vinegar - 2 tbsp. l.

Preparation of lecho in a slow cooker:

1. Wash the pepper under running water, clean it from the stalk and cut it with slices. Depending on the size of the pepper, you should get from 6 to 8 slices from each vegetable.
2. Wash the tomatoes and pour boiling water for 2-3 minutes. Then drain water and remove the peel from tomatoes.
3. Turn tomatoes into a homogeneous mass using a blender or meat grinder.
4. Fold the slices of sweet pepper in the slow cooker and pour them with tomato mashed potatoes.
5. Add salt, black pepper with peas, sugar, sunflower oil and vinegar.
6. Close the lid and set the extinguishing function for 30 minutes. This is enough for the vegetables in the slow cooker to prepare.
7. At the end of the process, transfer the lecho into a glass container and let it cool.

Vegetables in a slow cooker: stuffed pepper

Pepper is stuffed with any filling: meat, vegetable, mushroom and even fish. Depending on the filling, this dish can be either independent or a side dish.

Ingredients:

• bulgarian pepper - 15 pcs.;
• eggplant - 2 pcs.;
• tomatoes - 12 pcs.;
• carrots - 2 pcs.;
• onions - 2 pcs.;
• garlic - 4 cloves;
• sunflower oil - 2 tbsp. l.;
• parsley, dill - 100 g;
• salt - to taste;
• black pepper with peas - 20 pcs.;
• bay leaf - 3 pcs.;
• water or vegetable broth - 300 ml.

Preparation of stuffed pepper in a slow cooker:

1. Wash all the vegetables and chop: onions, eggplant and tomatoes (4 pcs.) Cut into cubes, and grate the carrots. Grind the garlic with the press.
2. Pour sunflower oil into the bowl, add onions, eggplant and carrots into it, set the “frying” mode for 20 minutes.
3. After 15 minutes, add salt, black pepper with peas, garlic and tomatoes to vegetables. Mix and leave to fry.
4. When the frying process is completed, transfer the vegetable minced meat to any container and let it cool.
5. Pass the remaining tomatoes (8 pcs.) Through a meat grinder or chop the blender and salt.
6. Prepare pepper for stuffing. Wash it, cut the tops and remove the core.
7. By this time, the vegetable minced meat had already cooled down. Put them peppers.
8. Pour water or vegetable broth into the bowl, fold the filled peppers, pour them with tomato mass and install the “Extinguishing” function. Vegetables in a slow cooker will prepare in 20 minutes.
9. After the process is completed, transfer stuffed peppers into the dish, decorate them with chopped herbs and season with sour cream.

Vegetable soup in a slow cooker

After celebrations and events at which everyone usually eats up, I want something easy. Vegetable soup is just the same dish. It can be prepared by lean, even without sunflower oil. And you can cook in the meat broth, then it will turn out to be more satisfying.

Ingredients:

• chicken thigh - 2 pcs.;
• water - 3 l;
• potatoes - 4 pcs.;
• onions - 1 pc.;
• carrots - 1 pc.;
• podchki beans - 100 g;
• green peas - 100 g;
• salt - to taste;
• spices - to taste;
• green onions - a bunch;
• dill and parsley - a bunch;
• sour cream for refueling.

Preparation of vegetable soup in a slow cooker:

1. Boil meat broth in a slow cooker. To do this, wash the chicken hips and remove excess fat from them. Pour the water into the bowl, put the hips into it, salt the water. Set the "soup" function for 30 minutes.
2. Strain the finished broth, and divide the hips into small pieces, removing the bones.
3. Wash and peel potatoes, onions and carrots. Cut the potatoes into pieces, chop the onion in small cubes, carrots in circles.
4. Cut the chicken beans into several parts.
5. Pour the filtered broth into the bowl. Send pieces of chicken hips and all crushed vegetables there. Salt and season with spices the contents of the bowl.
6. Turn on the "soup" function. Your meat is already ready, and the vegetables in the slow cooker are cooked very quickly, so set the cooking time for 20 minutes.
7. While the soup is cooked, wash and break the green onions, dill and parsley.
8. After the sound signal tells you about the end of the process, pour the soup into the loan, season with herbs and sour cream.

Stuffed zucchini in a slow cooker

The zucchini themselves do not have a pronounced taste, but if you cook them correctly, you can turn out a very tasty snack. An example of this is a recipe for stuffed zucchini.

Ingredients:

• zucchini - 2 pcs.;
• buckwheat - 2 tbsp. l.;
• onions - 2 pcs.;
• carrots - 1 pc.;
• tomato juice - 1 cup;
• sunflower oil - 2 tbsp. l.;
• bay leaf - 2 pcs.;
• salt - to taste;
• sugar - 1 tsp;
• black pepper with peas - 10 pcs.;
• greens - to taste.

Preparation of zucchini in a slow cooker:

1. Boil buckwheat in advance until half -cooked in a slow cooker. Let her cool.
2. Clean the onions and carrots from the peel. Grate the carrots, finely chop the onion.
3. Pour sunflower oil into the bowl, lower the vegetables into it and fry them until golden. To do this, install the function "Frying".
4. While the vegetables in the slow cooker are fried, wash the zucchini. Then divide each into 3 parts. The zucchini for this dish is better to take young, they have a more delicate pulp and peel.
5. Make a recess in every piece of zucchini, in it you will put the filling.
6. Grind and combine the pulp extracted from zucchini with onions and carrots.
7. Send cooled buckwheat there. Salt everything, season with spices and mix well.
8. Put the zucchini with minced buckwheat.
9. Salt tomato juice, add sugar to it. Mix well. Send black pepper there.
10. Pour 0.5 cups of tomato juice into the bowl, put the zucchini into it with the filling up. Pour them with the remaining tomato juice.
11. Install the function "Extinguishing" for 30 minutes.
12. Put the finished stuffed zucchini from the bowl into the dish and decorate them with herbs.

Steamed vegetables in a slow cooker

Vegetables in a slow cooker, steamed, can be safely called one of the useful dishes. This recipe will appeal to adherents of healthy diet, people who observe the post, as well as vegetarians. It is worth noting that even frozen vegetables can be used in this recipe.

Ingredients:

• potatoes - 2 pcs.;
• carrots - 1 pc.;
• zucchini - 1 pc.;
• color cabbage - 200 g;
• pumpkin - 200 g;
• salt - to taste;
• spices - to taste;
• olive oil - 1 tbsp. l.;
• greens - 1 bundle;
• water - 1 l.

Preparing vegetables in a multicooker steamed:

1. Wash all the vegetables well.
2. Peel the carrots and potatoes and cut into several parts.
3. The zucchini can not be cleaned, but washed and cut into large cubes.
4. Be sure to clean the pumpkin from the peel and also cut into large cubes.
5. Wash the cauliflower and divide into small inflorescences.
6. Pour the water into the multicooker bowl, install the steam container, add all the vegetables in it. Salt, season the vegetables with spices and pour olive oil.
7. Set the "steam" mode for 30 minutes.
8. After the end of the process, put the vegetables on the dish, sprinkle them with chopped herbs.

Steam vegetables can be chopped with a blender, then you will get vegetable mashed potatoes, which can be used as feeding for your kids.

Stewed vegetables in a slow cooker

In this dish, you can combine any vegetables that you taste more. It can also be prepared with meat and mushrooms, then you will save time and get a full dinner. Stewed vegetables in a slow cooker can be served both in cold and hot form.

Ingredients:

• potatoes - 1 kg;
• onions - 2 pcs.;
• carrots - 1 pc.;
• sweet pepper - 1 pc.;
• zucchini - 1 pc.;
• tomatoes - 2 pcs.;
• color cabbage - 200 g;
• green peas - 100 g;
• garlic - 2 cloves;
• sunflower oil - 3 tbsp. l.;
• salt - to taste;
• spices - to taste;
• any greens - to taste.

Cooking stewed vegetables in a slow cooker:

1. Peel the potatoes and cut into 4 parts. You can leave small potatoes whole.
2. Clean carrots, sweet pepper and onions and cut into cubes.
3. Pour the tomatoes with boiling water and remove the skin from them. Cut the tomatoes with cubes.
4. If the zucchini is young, it can not be cleaned, but washed and immediately cut into cubes.
5. Rinse the colored cabbage well and divide it into inflorescences.
6. Clean the garlic and chop the press.
7. Pour half a portion of sunflower oil into the bowl and begin to lay out the vegetables in layers - potatoes, onions, carrots, zucchini, sweet pepper and cauliflower. Pour green peas on top. Salt, season with spices. Pour the remaining sunflower oil.
8. Install the function "Extinguishing" for 30 minutes.
9. After 20 minutes from the beginning of the process, open the lid, add tomatoes and garlic to the vegetables. Close the lid.
10. When the extinguishing process is completed, transfer vegetables into the dish, decorate them with chopped herbs. Serve to meat or fish dishes.

Vegetables in a slow cooker. Video