Slow Cooker Roasted Veggies

By GratefulSea

Feel free to substitute other vegetables in this recipe. Any of the following should work just fine: butternut squash, carrots, parsnips, potatoes. Added later in the cooking time, I might try broccoli, plum or cherry tomatoes, cauliflower, spinach, green beans, asparagus. Add a can of black, navy, or white beans toward the end.

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, about 1/2 teaspoon
• herbs of choice (e.g., 1 tsp Italian seasoning)
• oil, 1-2 Tablespoons (optional)

Details

Cooking time 180mins
Adapted from chocolatecoveredkatie.com

Preparation

Step 1

Grease your crock pot, then add all the veggies.
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. Don’t discard it; the liquid is seriously delicious! I just drank it like soup.

The veggies will be a softer texture than oven-roasted veggies, but they are actually even more flavorful and sweet. Crockpots—thanks to their slow and steady heating—are known to heighten the flavor of whatever you’re cooking.