Roasted Vegetable Antipasto (Crock Pot) |
|
 |
Prep Time: 30 Minutes Cook Time: 570 Minutes |
Ready In: 600 Minutes Servings: 6 |
|
Recipe source: Slow Cooker Cooking by Lora Brody. 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:
1. Place vegetables (carrots - mushrooms) in crock pot insert and then sprinkle with garlic. Toss to combine well.
2. Drizzle olive oil over vegetables and sprinkle with salt and pepper.
3. Cover and cook on low for 8-10 hours (or on high for 3-4 hours) or until vegetables are tender.
4. ***If you want the vegetables browned, place them under the broiler for 3-4 minutes, turn and broil other side***.
5. Allow vegetables to cool to room temperature before proceeding.
6. Arrange vegetables on a serving platter, drizzle them with the cooking oil and sprinkle with salt and pepper. Toss.
|
|