Roasted Vegetable Antipasto (Crock Pot)

READY IN: 10hrs 30mins
Recipe by ellie_

Posted per request. Recipe source: Slow Cooker Cooking by Lora Brody

Top Review by bluemoon downunder

I admit to being one of those dreadful people who always looks at recipes to see what I might add. Well, I met my match in this recipe: it had in it all the vegetables I’d have wanted to include, as well as a few more that I use only occasionally! Okay, I doubled the garlic and added an onion, but those were the only changes I made until adding some oregano and thyme as the vegetables cooled. ellie_’s instructions were really clear, which was just great since I worried at first that there was no liquid in with the vegetables, but of course there was plenty of water in the vegetables! I made this in a large crockpot, on low for about 10 hours. Don’t expect the vegetables to come out as they would if oven-roasted, but if you’re familiar with crockpot cooking you’ll know that. This smelt superb as it was cooking, and it tasted wonderful. A great recipe for days when it is too hot to use the oven, and it would make a delicious accompaniment to BBQd meats and rice dishes. Next time, I won’t be so particular about cutting the vegetables so small, and I’ll add some tomatoes and capers. A great recipe, ellie_. Thanks for sharing it. And all those vegetable peelings, I’ve stashed away for making my next batch of Vegetable Stock Recipe #135453!

Ingredients Nutrition

  • 3 carrots, peeled and cut into 3-inch strips, 1/2 inch wide and 1/4 inch thick
  • 2 parsnips, peeled and cut into 3-inch strips, 1/2 inch wide and 1/4 inch thick
  • 2 turnips, peeled and cut into 2-inch pieces
  • 24 white pearl onions, peeled but left whole
  • 1 red bell pepper, seeded and cut into 3-inch by 2-inch strips
  • 1 yellow bell pepper, seeded and cut into 3-inch by 2-inch strips
  • 1 fennel bulb, base and leafy stalks discarded, bulb cut lengthwise into 3-inch long slices, 1/2 inch thick
  • 12 baby artichokes, with stems intact stems peeled
  • 8 ounces fresh large mushrooms, washed and cut into 3/4 inch slices
  • 4 garlic cloves, peeled and minced
  • 1 cup olive oil
  • 34 teaspoon salt
  • pepper


  1. Place vegetables (carrots - mushrooms) in crock pot insert and then sprinkle with garlic. Toss to combine well.
  2. Drizzle olive oil over vegetables and sprinkle with salt and pepper.
  3. Cover and cook on low for 8-10 hours (or on high for 3-4 hours) or until vegetables are tender.
  4. ***If you want the vegetables browned, place them under the broiler for 3-4 minutes, turn and broil other side***.
  5. Allow vegetables to cool to room temperature before proceeding.
  6. Arrange vegetables on a serving platter, drizzle them with the cooking oil and sprinkle with salt and pepper. Toss.

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