Crock-Roasted Summer Vegetables

For you garden of fresh summer vegetables

• Ready In: 2 hrs 30 mins
• Serves: 6

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

Directions

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.