Summer vegetables are most certainly my favorites. They're light and refreshing, and I simply can't get enough. I also can't stop myself from buying them, and my refrigerator is overflowing with veggies from my CSA share, my friend's CSA share (who generously gave me her veggies while she's out of town), and the various farmers' markets around town that I am drawn to even when I don't need anything. This recipe from the cookbook of the month sounded like the perfect solution.
Crock pot roasted summer vegetables (adapted from "Not Your Mother's Slow Cooker Cookbook" by Beth Hensperger and Julie Kaufmann)
2 red onions, cut into small wedges
2 green bell peppers, seeded and cut into strips
1 large zucchini, halved lengthwise and sliced into 1/2" chunks
1 large yellow squash, halved lengthwise and sliced into 1/2" chunks
1 pound yellow or green beans, ends trimmed
5 garlic cloves, peeled
3 Tbsp olive oil
1 Tbsp dried basil
salt and pepper to taste
2 Tbsp balsamic vinegar
Combine first 6 ingredients in a large crock pot (I used a 5 1/2 quart, and it was extremely full). Add oil, basil, and salt and pepper and stir well to coat all veggies. Cook on high for 2 hours, or until all veggies are tender (you may want to stir everything after about an hour). Stir in vinegar before serving. Serves 5.
This was delicious, and I can't stop eating it. I've become a roasting fiend in the last year, but using the crock pot was a nice alternative because it prevented the kitchen from heating up. It's also great because you can put a variety of vegetables in at the same time, even though they would have different cooking times in the oven. I will definitely be making this again soon, and can't wait to try out new veggie combinations.