Crockpots are wonderful.  I used to think they were only good for chills and roasts, but roasted veggies?  Beautiful revelation.


  • 2 bell peppers cut in large wedges
  • 1 large sweet potato, peeled and cubed
  • 3 small zucchini, cut in thick slices
  • ½ cup garlic cloves, whole
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon sea salt
  • 1 teaspoon dried or fresh herbs of choice


  • Grease crockpot and add all of the vegetables. Season with salt, herbs, and olive oil, then stir to evenly coat.
  • Cook high for 3 hours, stirring once every hour or so. The veggies will be a softer texture than oven-roasted veggies, but tend to be sweeter and more flavorful.
  • Note: Don't discard the liquid that forms in the pot, use it as a vegetable broth for later cooking!

Ready in about 3 hours
Makes 4 side servings

About the Author

Sarah Jung

Sarah Jung is the associate director of Life and Health Network but wears a plethora of hats as editor, communications director, and sometimes photographer. Unrelated to Life and Health, Sarah is the country director and founding member of Oon Jai Foundation, a non-profit organization that seeks to empower people living in developing countries through friendship and working, learning, and mentoring side-by-side with the locals. In her spare time, Sarah likes to read, write, and find mountains to climb.

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