Roasted Vegetable Antipasto (Crock Pot)

Recipe by ellie_
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 10hrs 30mins
SERVES: 6
UNITS: US

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
  • 34
    teaspoon salt
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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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