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Crockpot Roasted Vegetables

Yields4 ServingsPrep Time10 minsCook Time3 hrs

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 tbsp extra virgin olive oil
 ½ tsp sea salt
 1 tsp 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. Note: Don't discard the liquid that forms in the pot, use it as a vegetable broth for later cooking!

Nutrition Facts

4 servings

Serving size

Amount per serving
Calories159
% Daily Value *
Total Fat 7.5g10%

Saturated Fat 1.1g6%
Trans Fat 0g
Cholesterol 0mg
Sodium 264mg12%
Total Carbohydrate 22.4g9%

Dietary Fiber 3.6g13%
Total Sugars 7.6g
Protein 3.7g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.