Best Crock Roasted Summer Vegetables Recipes

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

SLOW-COOKED VEGETABLES

Slow-Cooked Vegetables image

I like to simmer this satisfying side dish in my Crock-Pot. Vegetables, especially the garden-fresh kind, are my favorite to use for potlucks. My sister-in-law shared the recipe with me. -Kathy Westendorf, Westgate, Iowa

Provided by Taste of Home

Categories Side Dishes

Time 7h10m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

4 celery ribs, cut into 1-inch pieces
4 small carrots, cut into 1-inch pieces
2 medium tomatoes, cut into chunks
2 medium onions, thinly sliced
2 cups cut fresh green beans (1-inch pieces)
1 medium green pepper, cut into 1-inch pieces
1/4 cup butter, melted
3 tablespoons quick-cooking tapioca
1 tablespoon sugar
1 teaspoon salt
1/8 teaspoon pepper

Steps:

Place the vegetables in a 3-qt. slow cooker. In a small bowl, combine the butter, tapioca, sugar, salt and pepper; pour over vegetables and stir well. , Cover and cook on low for 7-8 hours or until vegetables are tender. Serve with a slotted spoon.

Nutrition Facts : Calories 113 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 379mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

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.

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