As promised, I give you a Slow Cooker Roasted Vegetable Recipe. This Mediterranean medley is inspired by one of my French cookbooks. Zucchini squash, red bell pepper, eggplant, tomatoes, red onion seasoned with thyme, parsley and garlic.
I have seen quite a few recipes that are for vegetables “roasted” in a slow cooker. While I find this method produces concentrated flavor like roasting, I personally find the outcome very different from oven roasting. Since you don’t have dry heat, the vegetables lack the caramelization that you get with roasting in the oven. I kinda miss that. However, they are soft and moist. The best part is you get this amazing concentrated broth. The flavor is sort of like what you would get with a reduction. So with that said, this is a totally worthwhile method. You can easily make a BIG batch. It takes a bit of time to cut up all the vegetables but they can be big chunks. Plop them all in the slow cooker, toss with olive oil and the spices and let the cooker do its magic.
As with so many things cooked in a slow cooker, they are actually better the next day. So this is a great cook once serve several different ways. Use the leftovers for a warm salad. Just add a dressing. I really love this with quinoa added. You could also add this to pasta with some chicken and you have dinner. The first night I made this I served it with oven baked chicken and fries. Easy peasy.
Normally I am not a big eggplant fan but, I love it in this because the eggplant absorbs the juices like a sponge and helps distribute the flavor. It gives this dish sort of a silky texture. So chop up your veggies and toss them into the slow cooker. Drizzle with olive oil – no need to measure. Sprinkle the salt, pepper and thyme in. I threw in a couple of sprigs of fresh parsley that I had on hand. Give it all a good toss to blend and turn the slow cooker on high. Done!
Slow Cooker Roasted Mediterranean Vegetables
A medley of zucchini, eggplant, red bell pepper, tomatoes and onion. Seasoned with garlic, thyme and parsley.
- 2-3 zuchinni
- 1 eggplant
- 1 red bell pepper
- 2-3 tomatoes
- 1/2 red onion
- 3 cloves garlic roughly chopped
- 1-3 tbsp olive oil
- dried thyme to taste
- salt and pepper to taste
- parsley to taste optional
Chop all the vegetables into large chunks.
Slice the onion into thin rounds.
Place vegetables into slow cooker. Toss in the garlic cloves
Drizzle some olive oil over everything.
Sprinkle thyme, salt and pepper over the top. Add a spring or two of parsley if you like.
Cook on high for 2 to 3 hours. You want the vegetables to be soft but not mushy and overcooked. Give the vegetables a stir about once an hour.