Balsamic Vegetable Crock

Name: Balsamic Vegetable Crock
Cook time: 2 h
Total time: 2 h
Ingredients: 2 teaspoons olive oil (optional); 3 garlic cloves, minced; 3 shallots, halved; 1 red or yellow bell pepper, seeded and cut into ¼-inch strips; 6 ounces green beans, trimmed and halved; 3 small zucchini, halved lengthwise and cut into ¼-inch slices; 8 ounces mushrooms (any kind), halved, quartered, or sliced; Balsamic Reduction; 3 small zucchini, halved lengthwise and cut into ¼-inch slices; 2 small yellow summer squash, halved lengthwise and cut into ¼-inch slices; 2 small yellow summer squash, halved lengthwise and cut into ¼-inch slices; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1½ cups cherry tomatoes, halved; 3 tablespoons chopped fresh basil; 2 tablespoons chopped fresh flat-leaf parsley

Preparation info

Serves
4

Difficulty
Easy
Ready in
2 hr

Appears in

Fresh from the Vegan Slow Cooker

By Robin Robertson

Published 2012

About

More often than not, I come home from the farmers’ market with more produce than my refrigerator can hold. I sometimes solve the storage problem by combining some of everything in a slow cooker. I especially enjoy using the slow cooker in the summer to avoid heating up the kitchen. The trick to keeping the just-picked flavor in these vegetables is cooking them on High until just tender. Feel free to mix and match with other vegetables and herbs. When ready to serve, a light drizzle of balsa

Ingredients

Side dish
Vegan
Gluten-free
Summer

Ingredients

Method