Crock Pot Roasted Vegetables
(make extra for soup later in the week)
1 large fennel bulb, trimmed and sliced 1/2” thick
1 package frozen artichokes, defrosted
1 package frozen pearl onions, defrosted
2 large carrots, cut into sticks 1/2”x1/4”
2 large parsnips, cut into sticks 1/2” x 1/4”
1 each green, yellow, red bell peppers, seeded and cut into strips 2” wide
2 large portabello mushrooms, sliced 1 inch wide
4 garlic cloves, minced
1 cup extra virgin olive oil
1 teaspoon salt
Prepare vegetables and place in crock pot. Sprinkle with salt and pour in oil. Cover and cook for 8 hours. Arrange on bed or couscous and serve.
Alternative: cool to room temperature, sprinkle with cooking juices. Serve with rounds of French bread as an appetizer, add olives, a cheese or two, add some smoked meat for a perfectly wonderful antipasto or light supper.