Crock pot roasted summer vegetables (adapted from "Not Your Mother's Slow Cooker Cookbook" by Beth Hensperger and Julie Kaufmann)
2 red onions, cut into small wedges
2 green bell peppers, seeded and cut into strips
1 large zucchini, halved lengthwise and sliced into 1/2" chunks
1 large yellow squash, halved lengthwise and sliced into 1/2" chunks
1 pound yellow or green beans, ends trimmed
5 garlic cloves, peeled
3 Tbsp olive oil
1 Tbsp dried basil
salt and pepper to taste
2 Tbsp balsamic vinegar
Combine first 6 ingredients in a large crock pot (I used a 5 1/2 quart, and it was extremely full). Add oil, basil, and salt and pepper and stir well to coat all veggies. Cook on high for 2 hours, or until all veggies are tender (you may want to stir everything after about an hour). Stir in vinegar before serving. Serves 5.
This was delicious, and I can't stop eating it. I've become a roasting fiend in the last year, but using the crock pot was a nice alternative because it prevented the kitchen from heating up. It's also great because you can put a variety of vegetables in at the same time, even though they would have different cooking times in the oven. I will definitely be making this again soon, and can't wait to try out new veggie combinations.