Fill a large container or pot with water. Attach the sous vide precision cooker and set the temperature to 183ºF/84ºC.

Clean the vegetables and cut them into bite-sized pieces.

Add each vegetable into separate bags, vacuum seal the bags using a vacuum sealer. If you don’t have one, you can use zip-top bags. Just seal the bag using the “water displacement” technique: seal all but one corner of the bag and slowly place it in the water bath. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag.

When the water bath is ready, add the vacuum-sealed bags. Make sure the vegetables are completely submerged in the water. If your bags are floating, you can use heavy kitchen items such as kitchen tongs and bowls to weigh them down. (Make sure the seams are above the water).

Set the timer to 12 minutes. When the timer goes off, remove the bags with broccoli and zucchini and set aside.

Set the timer for 3 more minutes.

When the timer goes off, remove the bags with bell peppers and onions.

Add all cooked vegetables in a large mixing bowl. Drizzle with olive oil, and sprinkle with salt and pepper, or your favorite seasonings. Serve warmly and enjoy!