Serving Size:1/2 cup vegetables + 2 teaspoons aioli
Makes:6 cups vegetables; 1/2 cup aioli
Slow Cook:2 hrs to 2 hrs 30 mins (high)
Slow-Roasted Spring Veggies
In a 3 1/2- or 4-quart slow cooker combine the first four ingredients (through garlic). Add olive oil, salt, and pepper. Toss to coat.
Cover and cook on high for 1 1/2 hours; stir. Cover and cook for 30 to 60 minutes more on high or until vegetables are crisp-tender. Serve warm vegetables with Herbed Aioli.
In a small bowl combine mayonnaise and garlic. Whisk in water, lemon juice, and salt until smooth. Slowly whisk in olive oil until smooth. Stir in marjoram and parsley. Cover and refrigerate for at least 1 hour before serving.