Slow-Roasted Vegetables


1 small winter squash (butternut or acorn) seeded, in 2" w
12 whls baby carrots peeled
3 baby eggplants with peel halved lengthwise
12 smalls white onions peeled
6 plum tomatoes stemmed
2 tablespoons olive oil
3 tablespoons fresh flat-leaf parsley chopped
1 tablespoon fresh thyme leaves (or 1 tsp. dried)
teaspoon crushed red pepper
salt optional
fresh ground black pepper
pound French mustard, spinach or 2 ounces Parmesan cheese grated or shaved
cup fresh basil leaves chopped


Arrange the squash, carrots, eggplants, onions and tomatoes in a 3 1/2-quart or larger slow cooker. Drizzle with olive oil; sprinkle with herbs, crushed red pepper, salt and pepper. Cover and cook on LOW for 7 to 8 hours or on HIGH for 3-1/2 to 4 hours.
Meanwhile, wash greens and remove any tough stem ends. If cooking on LOW, change setting to HIGH. Add greens to slow cooker and continue to cook, covered until greens wilt, about 5 minutes. To serve, spoon vegetables and broth into individual wide, shallow soup bowls. Top each serving with shavings of Parmesan and sprinkle with basil. OR - Serve these slow-cooked veggies on top of linguine tossed with olive oil and topped with freshly grated Parmesan cheese.




1.0 servings


Saturday, February 13, 2010 - 5:15pm



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