One of my favorite flavors of fall and winter is roasted vegetables. When I read you could cook them in the slow cooker, I became over the moon ecstatic: all the flavors I love with the convenience of the slow cooker.
Roasted veggies are a great way to help build your immune system during cold and flu season. They impart so many of the valuable vitamins and nutrients we need to stay healthy. You can use almost any combination of vegetables in this roasted version, and you can serve it as a colorful side dish, a vegetarian main course with couscous or quinoa, or just eat them as is.
Slow Cooker, Roasted Rainbow Vegetables
2 bell peppers (any color), cut into large chunks
1 large sweet potato, peeled and cubed
3 small zucchini, cut into thick slices
2 yellow squash, cut into thick slices
1/2 cup garlic cloves, peeled
1 Tbs extra virgin olive oil
1 tsp salt
2 tsp pepper
1 tsp Italian seasoning
Spray slow cooker with nonstick cooking spray.
Toss vegetables with olive oil and seasonings; place in the slow cooker. Cook 3 hours on high, or 4 – 5 hours on low.
Serves 4 (as a side dish)
Nutritional Information: Calories Per Serving: 151, Calories from Fat: 41, Fat: 4 g, Trans Fat: 0 g (1 g Saturated Fat), Cholesterol: 1 mg, Sodium: 622 mg, Potassium: 910 mg, Carbohydrates: 25 g, Fiber: 5 g, Sugar: 9 g, Protein: 5 g.
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