Best 3 Crock Roasted Summer Vegetables Recipes

**Savor the vibrant flavors of summer with our delectable collection of crock-roasted summer vegetable recipes. From the classic combination of zucchini, squash, and tomatoes to the unique twist of roasted peppers and onions, each dish promises a symphony of flavors that will tantalize your taste buds.**

**1. Classic Summer Vegetables:** Experience the timeless charm of summer with this classic recipe. Tender zucchini, flavorful squash, juicy tomatoes, and aromatic onions come together in a harmonious blend, roasted to perfection in your crock pot. Serve as a delightful side dish or enjoy as a light and refreshing main course.

**2. Roasted Peppers and Onions:** Indulge in the smoky sweetness of roasted peppers and onions. Bell peppers of various colors add a vibrant hue to the dish, while the caramelized onions lend a touch of natural sweetness. Drizzle with balsamic vinegar for an extra layer of tangy flavor.

**3. Zucchini and Corn Medley:** Celebrate the bounty of summer with this vibrant medley of zucchini and corn. Fresh corn kernels add a pop of sweetness, while zucchini provides a tender and slightly crunchy texture. Herbs like basil and thyme elevate the flavors, creating a dish that is both simple and satisfying.

**4. Summer Squash Casserole:** Treat yourself to the ultimate comfort food with this creamy and cheesy summer squash casserole. Layers of tender squash, a savory cheese sauce, and a crispy breadcrumb topping come together to create a dish that is both indulgent and comforting. Perfect for a family dinner or a potluck gathering.

**5. Mediterranean Roasted Vegetables:** Embark on a culinary journey to the Mediterranean with this aromatic vegetable medley. Zucchini, tomatoes, eggplant, and bell peppers are roasted with a blend of herbs, spices, and olive oil, capturing the essence of Mediterranean cuisine. Serve as a flavorful side dish or as a main course with grilled meats or fish.

Here are our top 3 tried and tested recipes!

SHEET-PAN ROASTED SUMMER VEGETABLES

Sheet-Pan Roasted Summer Vegetables image

This side dish is summer on a sheet pan! Fresh veggies like peppers, squash and tomatoes are roasted, then topped with toasted bread crumbs mixed with lemon zest and garlic for a flavorful crunch. A basil garnish adds a burst of freshness.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 55m

Yield 8

Number Of Ingredients 12

Ingredients

2 medium zucchini, cut lengthwise in half, then cut crosswise into 1-inch slices (3 1/2 cups)
2 medium yellow summer squash, cut lengthwise in half, then cut crosswise into 1-inch slices (3 1/2 cups)
1 medium red bell pepper, cut into 1-inch pieces (1 1/2 cups)
1 medium red onion, cut into 1-inch wedges (2 cups)
1 cup cherry tomatoes, halved
4 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
3 cloves garlic, finely chopped
2/3 cup Progresso™ plain panko crispy bread crumbs
2 teaspoons lemon zest
1/4 cup chopped fresh basil

Steps:

Heat oven to 450°F. Spray 18x13-inch rimmed sheet pan with cooking spray. On sheet pan, combine zucchini, summer squash, bell pepper, onion and tomatoes. Drizzle with 2 tablespoons of the oil, 3/4 teaspoon of the salt and the pepper; toss until vegetables are coated.
Roast uncovered 25 to 30 minutes, stirring after 15 minutes, until vegetables are tender and just start to brown.
Meanwhile, in 8-inch skillet, heat 1 tablespoon of the over medium heat. Add garlic; cook and stir 1 minute. Place garlic in small bowl. Add remaining 1 tablespoon oil to skillet; heat over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 3 minutes or until lightly browned. Spoon into bowl with garlic. Add lemon zest and remaining 1/4 teaspoon salt; stir to mix. Sprinkle bread crumb mixture and basil over roasted vegetables.

Nutrition Facts : Calories 140, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 5 g, TransFat 0 g

SLOW-COOKED VEGETABLES

Slow-Cooked Vegetables image

I like to simmer this satisfying side dish in my Crock-Pot. Vegetables, especially the garden-fresh kind, are my favorite to use for potlucks. My sister-in-law shared the recipe with me. -Kathy Westendorf, Westgate, Iowa

Provided by Taste of Home

Categories Side Dishes

Time 7h10m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

4 celery ribs, cut into 1-inch pieces
4 small carrots, cut into 1-inch pieces
2 medium tomatoes, cut into chunks
2 medium onions, thinly sliced
2 cups cut fresh green beans (1-inch pieces)
1 medium green pepper, cut into 1-inch pieces
1/4 cup butter, melted
3 tablespoons quick-cooking tapioca
1 tablespoon sugar
1 teaspoon salt
1/8 teaspoon pepper

Steps:

Place the vegetables in a 3-qt. slow cooker. In a small bowl, combine the butter, tapioca, sugar, salt and pepper; pour over vegetables and stir well. , Cover and cook on low for 7-8 hours or until vegetables are tender. Serve with a slotted spoon.

Nutrition Facts : Calories 113 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 379mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

CROCK-ROASTED SUMMER VEGETABLES

Crock-Roasted Summer Vegetables image

Make and share this Crock-Roasted Summer Vegetables recipe from Food.com.

Provided by ratherbeswimmin

Categories Vegetable

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 large red bell peppers, seeded and cut into strips
2 large red onions, cut into 8 wedges each
3 medium yellow squash, ends trimmed and sliced 1/2 inch thick
3 medium zucchini, ends trimmed and cut into thick matchsticks
5 ounces fresh green beans, stem end snapped off
4 garlic cloves, peeled
2 -3 tablespoons olive oil
1 tablespoon chopped fresh basil or 1 tablespoon savory
salt
fresh ground pepper
3 tablespoons flat leaf parsley
2 -4 tablespoons white balsamic vinegar or 2 -4 tablespoons dark balsamic vinegar

Steps:

Add all the vegetables to the slow cooker; add in the oil and basil.
Season with salt and pepper to taste; toss to coat evenly.
Cover and cook on HIGH 1 ½ to 2 hours or until the vegetables are just tender and still hold their shape.
Serve sprinkled with the parsley and vinegar.

Tips:

Prep your veggies: Before you start cooking, take the time to properly prepare your vegetables. This includes washing them thoroughly, trimming off any ends or leaves, and cutting them into uniform pieces. This will help them cook evenly and ensure that they retain their vibrant colors and flavors.

Use a variety of vegetables: Don't be afraid to mix and match different types of vegetables in your crock pot. This will add variety to the dish and make it more nutritious. Some good options include bell peppers, zucchini, squash, carrots, potatoes, and onions.

Season your vegetables: Be sure to season your vegetables with salt, pepper, and any other desired seasonings before cooking. This will help to enhance their flavor and make them more enjoyable to eat.

Add some liquid: Most crock pot vegetable recipes will require some liquid, such as water, broth, or tomato juice. This will help to prevent the vegetables from drying out and will also help to create a flavorful sauce.

Cook on low heat: Crock pots are designed to cook food slowly and gently. This is ideal for vegetables, as it allows them to retain their nutrients and flavors. Cook your vegetables on low heat for 6-8 hours, or until they are tender.

Serve immediately: Once your vegetables are cooked, serve them immediately. This will ensure that they are at their best flavor and texture.

Conclusion:

Crock pot roasted summer vegetables are a delicious and healthy side dish that can be enjoyed by people of all ages. They are easy to make and can be tailored to your own personal preferences. So next time you're looking for a simple and flavorful way to cook your vegetables, give crock pot roasted vegetables a try.

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