Roasted Vegetable Antipasto (Crock Pot)

• carrots, peeled and cut into 3-inch strips, 1/2 inch wide and 1/4 inch thick↗3
• parsnips, peeled and cut into 3-inch strips, 1/2 inch wide and 1/4 inch thick↗2
• turnips, peeled and cut into 2-inch pieces2
• white pearl onions, peeled but left whole↗24
• red bell pepper, seeded and cut into 3-inch by 2-inch strips↗1
• yellow bell pepper, seeded and cut into 3-inch by 2-inch strips↗1
• fennel bulb, base and leafy stalks discarded, bulb cut lengthwise into 3-inch long slices, 1/2 inch thick↗1
• baby artichokes, with stems intact stems peeled12
• ounces fresh large mushrooms, washed and cut into 3/4 inch slices↗8
• garlic cloves, peeled and minced↗4
• cup olive oil↗1
• teaspoon salt↗3⁄4
• pepper↗

Step-by-step instructions

1. 1

   Place vegetables (carrots - mushrooms) in crock pot insert and then sprinkle with garlic. Toss to combine well.

2. 2

   Drizzle olive oil over vegetables and sprinkle with salt and pepper.

3. 3

   Cover and cook on low for 8-10 hours (or on high for 3-4 hours) or until vegetables are tender.

4. 4

   ***If you want the vegetables browned, place them under the broiler for 3-4 minutes, turn and broil other side***.

5. 5

   Allow vegetables to cool to room temperature before proceeding.

6. 6

   Arrange vegetables on a serving platter, drizzle them with the cooking oil and sprinkle with salt and pepper. Toss.