Crock-roasted Summer Vegetables

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 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 balsamic vinegar or 2 -4 tablespoons dark balsamic vinegar

Recipe

• 1 add all the vegetables to the slow cooker; add in the oil and basil.
• 2 season with salt and pepper to taste; toss to coat evenly.
• 3 cover and cook on high 1 ½ to 2 hours or until the vegetables are just tender and still hold their shape.
• 4 serve sprinkled with the parsley and vinegar.