Ingredients:

2 bell peppers, cut in large slices (as shown in the photos)

1 large sweet potato, peeled and cut into cubes

3 small zucchini, cut in thick slices

1/2 cup peeled garlic cloves

salt

herbs of choice

oil

Directions:

1. How to cook crock pot vegetables in the slow cooker: Grease your crock pot, then add all the veggies. Season with the salt, herbs, and oil, then stir to evenly coat. Cook 3 hours on high (or longer on low), stiring just once every hour or so.

2. At this point, you can open the lid and drain the liquid for another use. Don’t discard it; the liquid is seriously delicious!

3. The veggies will be a softer texture than oven-roasted veggies, but they are actually even more flavorful and sweet. Slow cookers —thanks to their slow and steady heating—are known to heighten the flavor of whatever you’re cooking.

Bon Appetit!