Layered “Roasted” Veggies

Julie Hauser Recipe By
  • Cooking and Prep: 8 h 10 m
  • Serves: 8
  • No Allergens

These veggies come out solid and delicious, with nice color contrast.

Ingredients (13)

Main ingredients

Start Cooking

Prepare the Vegetables

  1. Put oil at bottom of slow cooker.

  2. Layer veggies in slow cooker, alternating colors a few times (orange, white, orange, white, orange). Top with pineapple rings, if desired.

  3. Mix remaining ingredients in a small bowl, then drizzle over the top. Do not add water. Cook on low for eight hours.

  4. Transfer to a pan to freeze, if desired. The veggies can also last in the fridge for about five days. Reheat covered, but you can uncover for about 20 minutes if you desire a more roasted texture.

  5. Optional: Add sliced almonds and/or a few shakes of dried basil or cilantro for garnish when serving.

Credits

Food and prop styling by Janine Kalesis
Photography by Hudi Greenberger

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