Slow Cooker Roast Vegetables

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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.

Ingredients

• 2 bell peppers, cut in large slices
• 1 large sweet potato, peeled and cut into cubes
• 3 small zucchini, cut in thick slices
• 1 large sweet onion
• 1/2 cup peeled garlic cloves
• 1 tsp salt
• herbs of choice
• 1 tsp Italian seasoning
• 2 tbsp olive oil. {You could use oil spray if you don’t mind the taste of roasted vegetables without oil. But I like the crock pot vegetables much better with the olive oil.)

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.