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    You are in: Home / Recipes / Crock-Roasted Summer Vegetables Recipe
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    Crock-Roasted Summer Vegetables

    Crock-Roasted Summer Vegetables. Photo by WiGal

    1/1 Photo of Crock-Roasted Summer Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    ratherbeswimmin''s Note:

    For you garden of fresh summer vegetables

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    Units: US | Metric


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

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    Ratings & Reviews:

    • on August 18, 2008


      This beautifully delicious medley definitely filled up my crock pot! But the vegetables were still raw after two hours, and we are not into crunchy onion or green beans. It took my crock pot 4 hours. Maybe if the onion and green beans had been cut smaller the time frame stated would have worked?? There was lots of liquid in the pot so next time will omit the oil, and add twice as much garlic. Besides being lovely to behold, the picky eater can pick out exactly what they want or do not want to eat. This is easily assembled and with a liner inside the crock pot is an easy clean up. I suppose that you could season it differently-rosemary, thyme, or Italian seasonings but basil is nice. Thanks ratherbeswimmin' for posting a keeper. Made for Crock Pot Photo Challenge.

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    Nutritional Facts for Crock-Roasted Summer Vegetables

    Serving Size: 1 (333 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 117.4
    Calories from Fat 45
    Total Fat 5.1 g
    Saturated Fat 0.7 g
    Cholesterol 0.0 mg
    Sodium 25.0 mg
    Total Carbohydrate 17.4 g
    Dietary Fiber 4.8 g
    Sugars 8.1 g
    Protein 4.0 g

    The following items or measurements are not included:

    white balsamic vinegar

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