Crockpot Roasted Vegetables

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


Quantity Unit Name Link Alternatives
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


  1. Grease crockpot and add all of the vegetables. Season with salt, herbs, and olive oil, then stir to evenly coat.
  2. 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.
  3. Note: Don't discard the liquid that forms in the pot, use it as a vegetable broth for later cooking!

Prep Time: 3 hours
Serving Size: 4 side servings
Sarah Yoo

Sarah Yoo is the associate director of Life & Health but wears a few dozen hats as other this-and-thats, as is the norm in non-profit work. Her favorite part about working at Life & Health is meeting the people that Life & Health content has helped. Ultimately, Sarah dreams of doing humanitarian work in a developing country with her family.

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