Crock-Roasted Summer Vegetables

  • 2 lg red bell peppers (or 1 red, 1 yellow) seeded & cut into strips
  • 1 onion, cut into 8 wedges
  • 3 med-size yellow crookneck squash, sliced 1/2 inch thick
  • 3 med-size zucchini, cut into thick matchsticks
  • 5 oz fresh beans, stem ends snapped off
  • 2-3 Tbsp olive oil
  • 1 Tbsp chopped fresh basil
  • 2-4 Tbsp white vinegar
  • Salt, pepper, and parsley to taste

Put all veggies in slow cooker. Add oil, vinegar & seasonings. Toss to coat evenly. Cover and cook on high for about 1 1/2 to 2 hours.

This is a colorful and delicious side dish to bring to a gathering. My mouth waters just thinking about it!

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