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