Roasted Vegetable Antipasto (Crock Pot) Recipe

Name: Roasted Vegetable Antipasto (Crock Pot)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 carrots, peeled and cut into 3-inch strips, 1/2 inch wide and 1/4 inch thick; 2 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 pieces; 24 white pearl onions, peeled but left whole; 1 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; 12 baby artichokes, with stems intact stems peeled; 8 ounces fresh large mushrooms, washed and cut into 3/4 inch slices; 4 garlic cloves, peeled and minced; 1 cup olive oil; 3/4 teaspoon salt; pepper

Servings: persons

3 carrots, peeled and cut into 3-inch strips, 1/2 inch wide and 1/4 inch thick
2 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 pieces
24 white pearl onions, peeled but left whole
1 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
12 baby artichokes, with stems intact stems peeled
8 ounces fresh large mushrooms, washed and cut into 3/4 inch slices
4 garlic cloves, peeled and minced
1 cup olive oil
3/4 teaspoon salt
pepper

1
Place vegetables (carrots - mushrooms) in crock pot insert and then sprinkle with garlic. Toss to combine well.
2
Drizzle olive oil over vegetables and sprinkle with salt and pepper.
3
Cover and cook on low for 8-10 hours (or on high for 3-4 hours) or until vegetables are tender.
4
***If you want the vegetables browned, place them under the broiler for 3-4 minutes, turn and broil other side***.
5
Allow vegetables to cool to room temperature before proceeding.
6
Arrange vegetables on a serving platter, drizzle them with the cooking oil and sprinkle with salt and pepper. Toss.

978

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 carrots, peeled and cut into 3-inch strips, 1/2 inch wide and 1/4 inch thick, 2 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 pieces, 24 white pearl onions, peeled but left whole, and more.

Yes, Roasted Vegetable Antipasto (Crock Pot) falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Vegetable Antipasto (Crock Pot)

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