Crock Roasted Summer Vegetables

Celebrate the vibrant flavors of the season with Crock Roasted Summer Vegetables, a simple yet flavorful dish perfect for making the most of your farmer's market haul. This slow-cooked medley combines tender zucchini, yellow squash, sweet cherry tomatoes, and bold red bell pepper, complemented by aromatic garlic, fresh rosemary, and thyme. Tossed in a drizzle of olive oil and seasoned to perfection, these vegetables are roasted to tender perfection in your crock pot for a hassle-free, hands-off cooking experience. Whether served as a hearty side dish, a topping for grains, or even a light vegetarian meal, this recipe is a delicious, healthy way to enjoy summer's bounty. Ideal for meal prep and weeknight dinners, these slow-cooked summer vegetables are sure to become a family favorite.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:180 mins

Total Time:195 mins

Servings: 6

Ingredients

• 2 medium-sized, sliced zucchini
• 2 medium-sized, sliced yellow squash
• 2 cups cherry tomatoes
• 1 large, diced red bell pepper
• 1 medium-sized, sliced red onion
• 3 cloves, minced garlic
• 3 tablespoons olive oil
• 1 teaspoon, chopped fresh rosemary
• 1 teaspoon, chopped fresh thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Wash and dry all vegetables thoroughly.

Step 2

Slice the zucchini and yellow squash into 1/4 inch thick rounds.

Step 3

Halve the cherry tomatoes if large, or leave them whole if small.

Step 4

Dice the red bell pepper into 1-inch chunks.

Step 5

Slice the red onion into thin wedges.

Step 6

Mince the garlic cloves and set aside.

Step 7

In a large bowl, combine the zucchini, yellow squash, cherry tomatoes, bell pepper, and red onion.

Step 8

Drizzle the vegetables with olive oil and toss to coat evenly.

Step 9

Sprinkle the minced garlic, chopped rosemary, chopped thyme, salt, and black pepper over the vegetables. Toss again until well combined.

Step 10

Transfer the seasoned vegetables to a crock pot or slow cooker, spreading them out evenly.

Step 11

Cover the crock pot with the lid and set it to cook on 'Low' for 3 hours, or until the vegetables are tender but not mushy.

Step 12

Once cooked, gently stir the vegetables to redistribute flavors. Adjust seasoning with additional salt and pepper, if desired.

Step 13

Serve warm as a side dish with your favorite main course, or enjoy over rice for a light meal.

Nutrition Facts

Serving size	(1429.2g)

Amount per serving	% Daily Value*
Calories	760.6

Total Fat 45.5g	0%
Saturated Fat 7.4g	0%
Polyunsaturated Fat 4.6g
Cholesterol 0mg	0%
Sodium 6127.0mg	0%
Total Carbohydrate 80.8g	0%
Dietary Fiber 16.7g	0%
Total Sugars 57.5g
Protein 14.3g	0%

Vitamin D 0IU	0%
Calcium 242.1mg	0%
Iron 5.7mg	0%
Potassium 3005.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.8%

Protein: 7.2%

Carbs: 40.9%