Crockpot Roasted Vegetables

Crockpots are wonderful. I used to think they were only good for chills and roasts, but roasted veggies? Beautiful revelation.

2 bell peppers, cut in large wedges
1 large sweet potato, peeled and cubed
3 small zucchini, cut in thick slices
½ cup garlic cloves, whole
2 tbsp extra virgin olive oil
½ tsp sea salt
1 tsp dried or fresh herbs of choice

1

Grease crockpot and add all of the vegetables. Season with salt, herbs, and olive oil, then stir to evenly coat.

2

Cook high for 3 hours, stirring once every hour or so. The veggies will be a softer texture than oven-roasted veggies, but tend to be sweeter and more flavorful. Note: Don't discard the liquid that forms in the pot, use it as a vegetable broth for later cooking!