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 Jung
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.

No Comments Yet

Leave a Reply

Your email address will not be published.

Newsletter signup

Stay Connected!

Please wait...

Thank you for the sign up!


Register | Lost your password?