As I've written before, summer is a tough time for making dinner. We often are at the pool, eking out every minute of warm weather, and it's a rush to get anything other than sandwiches on the table.
I rely on my slow cooker more - because it's easy and it doesn't heat the house up. This recipe for roasted veggies is an easy way to get a healthy side dish on the table. I also love these cold the next day as a topping on salad and sprinkled with a little Feta cheese.
Inspiration for this recipe comes from ChocolateCoveredKatie.com.
Slow Cooker Roasted Veggies
2 bell peppers, any color, chopped in big chunks
1 sweet potato, peeled and cubed
3 summer squash or zucchini, cut in chunks
1/2 cup peeled garlic (which I actually skipped because we didn't have any)
Olive oil, about 2 tablespoons
Salt, to taste
Italian seasoning or some other herbs, to taste
Add the veggies to the slow cooker. Toss with the olive oil, seasoning and salt. Cover. I cooked on high for about 2.5 hours. The recipe says to stir it every hour, but I set it to cook and then left for the pool so skipped that step.
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