Crock Roasted Summer Vegetables Recipes

CROCK-ROASTED SUMMER VEGETABLES

Crock-Roasted Summer Vegetables image

Make and share this Crock-Roasted Summer Vegetables recipe from Food.com.

Provided by ratherbeswimmin

Categories Vegetable

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 large red bell peppers, seeded and cut into strips
2 large red onions, cut into 8 wedges each
3 medium yellow squash, ends trimmed and sliced 1/2 inch thick
3 medium zucchini, ends trimmed and cut into thick matchsticks
5 ounces fresh green beans, stem end snapped off
4 garlic cloves, peeled
2 -3 tablespoons olive oil
1 tablespoon chopped fresh basil or 1 tablespoon savory
salt
fresh ground pepper
3 tablespoons flat leaf parsley
2 -4 tablespoons white balsamic vinegar or 2 -4 tablespoons dark balsamic vinegar

Steps:

Add all the vegetables to the slow cooker; add in the oil and basil.
Season with salt and pepper to taste; toss to coat evenly.
Cover and cook on HIGH 1 ½ to 2 hours or until the vegetables are just tender and still hold their shape.
Serve sprinkled with the parsley and vinegar.

SLOW COOKER ROASTED VEGETABLES

Slow Cooker Roasted Vegetables image

Provided by Camille

Yield 8

Number Of Ingredients 7

Ingredients

6 baby red potatoes (cut into bite-sized pieces)
2 carrots (peeled and sliced)
1 onion (cut into bite-sized pieces)
2 zucchini (cut into bite-sized pieces)
1 Tablespoon olive oil
1 (0.7 ounce) package dry Italian dressing mix
1/2 cup grated Parmesan cheese

Steps:

Wash, dry and cut vegetables.
Place vegetables in a gallon-sized resealable bag.
Pour olive oil on top of vegetables.
Sprinkle package dry Italian seasoning over the vegetables.
Seal bag closed and shake to coat vegetables evenly in oil and seasoning.
Spray slow cooker with nonstick cooking spray and pour seasoned vegetables inside.
Cook on low for 5-7 hours or high for 3-4 hours.
Sprinkle Parmesan cheese on top before serving.

Nutrition Facts : Servingsize 1 serving, Calories 791 kcal, Fat 2 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 266 mg, Carbohydrate 179 g, Sugar 26 g, Protein 23 mg

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