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|
|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!
Prep Time: 3 hours Serving Size: 4 side servings