Crock Pot Roasted Summer Vegetables

Crock pot roasted summer vegetables (adapted from "Not Your Mother's Slow Cooker Cookbook" by Beth Hensperger and Julie Kaufmann)

(Printable version)

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.

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Barley Pilaf with...

Crock Pot Barley Pilaf with Summer Squash, Sugar Snap Peas and Fresh Berries with Citrus-Mint Dressing 

TIME    4 HOURS (CROCK POT)        SERVES 6

Ingredients:

1 cup dried barley
3 cups chicken vegetable broth
handful of dried mushrooms (I used shitake)
1 teaspoon salt
3 summer squash (yellow)
large handful sugar snap peas
large handful fresh blueberries
4-6 fresh strawberries, sliced
1/2 cup slivered almonds or nut of choice
chopped lettuce to serve on (I used a head of red leaf because it was cheaper)


Place barley, broth, salt and dried mushrooms in crock pot. Cook on med-high heat for about 4 hours checking after 3 hours.

Meanwhile, chop squash into small bite size pieces, slice strawberries and sugar snap peas. When barley is done spoon on top of chopped lettuce and sprinkle veggies and fruits and nuts over top. Serve with Citrus Mint Dressing.  (A Strawberry Vinegraitte would be nice too)


FOR THE DRESSING

1/4 cup fresh mint leaves from your cute little indoor herb garden
1 clove garlic or shallot
1/3 cup freshly squeezed lime or orange juice depending on your fancy
1/4 cup EVOO or  grape seed oil
if you prefer you could use vinegar instead of citrus. I've used both.
1/3 cup white wine or champagne vinegar
Blend all ingredients in a blender until combined. You can whisk if you'd like but I find the ingredients tend to separate much faster.


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