Recipe: Slow cooker 'roasted' vegetables

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.

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.