Slow-Roasted Spring Veggies

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Reviews (0)

Rate This!

  • Makes: 12 servings
  • Serving Size: 1/2 cup vegetables + 2 teaspoons aioli
  • Makes: 6 cups vegetables; 1/2 cup aioli
  • Prep: 20 mins
  • Slow Cook: 2 hrs to 2 hrs 30 mins (high)
  • Chill: 1 hr

Slow-Roasted Spring Veggies

Directions

  1. 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.
  2. 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.

Herbed Aioli

Directions

  1. 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.
Pin
Oops, we're sorry. Something went wrong. Please try again later.

Nutrition Facts (Slow-Roasted Spring Veggies)

  • Per serving:
  • 128 kcal ,
  • 12 g fat
  • (2 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 3 mg chol. ,
  • 206 mg sodium ,
  • 6 g carb. ,
  • 2 g fiber ,
  • 3 g sugar ,
  • 1 g pro.
rate this recipe!
add review

Reviews (0)


Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close