Roasted Vegetable Antipasto (Crock Pot)
- Reviews 1
Ready In: 10 hrs 30 mins
Serves: 6
Ingredients
- 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
- 3⁄4 teaspoon salt
- pepper
Directions
- Place vegetables (carrots - mushrooms) in crock pot insert and then sprinkle with garlic. Toss to combine well.
- Drizzle olive oil over vegetables and sprinkle with salt and pepper.
- Cover and cook on low for 8-10 hours (or on high for 3-4 hours) or until vegetables are tender.
- ***If you want the vegetables browned, place them under the broiler for 3-4 minutes, turn and broil other side***.
- Allow vegetables to cool to room temperature before proceeding.
- Arrange vegetables on a serving platter, drizzle them with the cooking oil and sprinkle with salt and pepper. Toss.
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