Life in the Slow Lane: "Roasted" Vegetables
Author: Nymala Ingasy
Tis the season for parties, potlucks, family dinners and general cheeriness and good will to your fellow human (in theory anyway :look). You've got a big holiday dinner coming up and no time to make everything yourself. Crock pot cooking to the rescue! Here's a simple veggie side dish that will go great with any holiday meal, is simple to make and lets the flavors of the vegetables speak for themselves. This will be going with me to Thanksgiving dinner! Let me know if it graces your table this holiday season!
"Roasted" Vegetables in the Crock pot
Ingredients:
2 bell peppers, cut in large slices (as shown in the photos)
1 large sweet potato, peeled and cut into cubes
3 small zucchini, cut in thick slices
1/2 cup peeled garlic cloves
salt, herbs of choice, and oil (I probably used about 1/2 tsp salt, 1 tsp Italian seasoning, and 2 tbsp olive oil.)
Feel free to change it up. Use more sweet potato, exchange carrots for the zucchini, cherry tomatoes for the garlic, add parsnips, add different herbs or spices to your taste!
Directions:
Grease your crock pot, then add all the veggies. (I used a 4-quart slow cooker.) Season with the salt, herbs, and oil, then stir to evenly coat. Cook 3 hours on high (or longer on low), stirring just once every hour or so. At this point, you can open the lid and drain the liquid for another use. Enjoy!!
