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I love cooking my Whole30 meals for the week and rely on the oven since it's quicker when I want to cook vegetables in bulk. However, once summer hits I don't want to have to rely on the oven so much. Running the AC just so I can cook and not heat up the house is ridiculous. I have cooked my veggies on the stove top, but it takes FOREVER. Any tips for anyone who has cooked their veggies in bulk without the oven? My husband loves zucchini, yellow squash, and butternut squash, but said that cooking them in the Instant Pot made them come out with an aftertaste that wasn't pleasant.