How To Roast Vegetables In The Slow Cooker

Name: How To Roast Vegetables In The Slow Cooker
Total time: 3 h
Ingredients: 2 bell peppers, cut in large slices (as shown in the photos); 1 large sweet potato, peeled and cut into cubes; 3 small zucchini, cut in thick slices; 1/2 cup peeled garlic cloves; salt, herbs of choice, and oil (I probably used about 1/2 tsp salt, 1 tsp Italian seasoning, and 2 tbsp olive oil. I guess you could use oil spray if you don’t mind the taste of roasted vegetables without oil. But I like the crock pot vegetables much better with the olive oil.)

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Ingredients

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2 bell peppers, cut in large slices (as shown in the photos)1 large sweet potato, peeled and cut into cubes3 small zucchini, cut in thick slices1/2 cup peeled garlic clovessalt, herbs of choice, and oil (I probably used about 1/2 tsp salt, 1 tsp Italian seasoning, and 2 tbsp olive oil. I guess you could use oil spray if you don’t mind the taste of roasted vegetables without oil. But I like the crock pot vegetables much better with the olive oil.)

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Instructions

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Instructions How to cook crock pot vegetables in the slow cooker: Grease your crock pot, then add all the veggies. (I used a 4-quart slow cooker.) Season with the salt, herbs, and oil, then stir to evenly coat. Cook 3 hours on high (or longer on low), stirring just once every hour or so. At this point, you can open the lid and drain the liquid for another use. Don’t discard it; the liquid is seriously delicious! I just drank it like soup. The veggies will be a softer texture than oven-roasted veggies, but they are actually even more flavorful and sweet. Crockpots—thanks to their slow and steady heating—are known to heighten the flavor of whatever you’re cooking.*View Crock Pot Vegetables Nutrition Facts*