Best 9 Roasted Vegetable Antipasto Crock Pot Recipes

ROASTED VEGETABLE ANTIPASTO (CROCK POT)

Steps:

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

HOW TO ROAST VEGETABLES IN THE SLOW COOKER

Steps:

• How to cook crock pot vegetables in the slow cooker: Grease your crock pot, then add all the veggies. (I used a 4-quart slow cooker.) Season with the salt, herbs, and oil, then stir to evenly coat. Cook 3 hours on high (or longer on low), stirring just once every hour or so. At this point, you can open the lid and drain the liquid for another use. Don't discard it; the liquid is seriously delicious! I just drank it like soup. The veggies will be a softer texture than oven-roasted veggies, but they are actually even more flavorful and sweet. Crockpots-thanks to their slow and steady heating-are known to heighten the flavor of whatever you're cooking.View Crock Pot Vegetables Nutrition Facts

ROASTED VEGETABLE ANTIPASTO

Steps:

• Boil the onions for 2 minutes. (Note: if using tiny pearl onions boil for only 1 minute) Meanwhile prepare an ice bath by filling a large bowl with water and ice. Transfer the onions to the ice bath with a slotted spoon and leave them to cool for 5-10 minutes. Transfer cooled onions to a cutting board. Slice off their root ends and give them a squeeze towards the top. They should pop right out of their skins. If you have trouble, make a shallow little slice down the side. If any of the onions are a lot larger than the rest, slice them in half through the middle - not through the tip and root ends.
• Heat 2 tablespoons olive oil over medium high heat in a large heavy skillet with a lid. Add onions carefully because the oil will splatter. Sauté onions, partially covered to reduce splattering, for about 8 minutes, stirring occasionally, until they are softened and nicely browned on several sides. (Note: if you use tiny pearl onions the cooking time will be less) Add the sugar, ¼ cup vinegar and ¼ teaspoon salt. Continue to cook, uncovered, stirring frequently, for 3-4 minutes until onions are coated nicely with sweet and sour sauce. Transfer to a bowl and set aside.
• You'll need a large bowl and two rimmed baking sheets. Preheat oven to 400ºF. Cut the fennel bulbs in half lengthwise. Carefully cut out the little triangular core piece from each half. Then cut each half down the middle, through the hole where the core was. Pull off any brown or bruised outer leaves. Cut each quarter into ¼-inch thick slices, lengthwise (see photo in the post). Toss fennel with 1½ tablespoons olive oil, ¼ teaspoon salt and a few grinds of pepper. Spread out on baking sheet. Toss carrots with 1½ tablespoons oil, 1 teaspoon fennel seeds, ¼ teaspoon salt and a few grinds of pepper. Arrange on second baking sheet. Cook carrots and fennel in the upper and lower shelves of the oven for 30 minutes, flipping the vegetable over with a spatula and switching the position of the trays halfway through. Transfer vegetables to a platter but keep the oven on and don't wash trays - you'll use them to roast the squash.
• Lay the squash on it's side and cut it in half crosswise, through the middle (not through the root ends). Slice off each root end. Scoop out the seeds from each squash half so you have two hollow squash cylinders. Cut squash into ¼-inch slices crosswise, which will give you circles of squash. In a large bowl, toss squash rings with 2 tablespoons olive oil, 2 tablespoons balsamic vinegar or pomegranate molasses and ½ teaspoon salt. Spread out into a single layer on the two rimmed baking sheets and cook in the top and bottom of the oven for 30-35 minutes, until soft, flipping squash and switching the position of the trays halfway through.
• Spread 1 tablespoon olive oil over the bottom of a large skillet, and heat over medium-high heat. Cook asparagus, shifting and tossing them gently, for 4-7 minutes, depending on how thin they are, until they are bright green, crisp-tender, and browned in spots. Transfer to a plate. For very fat asparagus add a tablespoon of water, cover the pot, and let them steam for a few minutes after browning.
• Arrange vegetables on a platter. Drizzle everything with 2 tablespoons olive oil and 2-3 tablespoons balsamic glaze or pomegranate molasses. Sprinkle with salt and pepper, to taste. Add fennel fronds to garnish. Serve warm or at room temperature.

MARINATED ROASTED VEGETABLE ANTIPASTO

Steps:

• Preheat oven to 500 degrees F. Arrange vegetables on a baking sheet and brush both sides with olive oil. Season with salt and pepper. Place in oven and roast for 7 to 8 minutes on each side, or until golden brown. When vegetables are cool enough to handle begin layering on a large dish. Place eggplant in the bottom of the dish, drizzle with some olive oil, and add some of the garlic. Add some of the fresh herbs, and then some olives. Sprinkle a little vinegar on top and season with salt and pepper to taste. Continue to layer vegetables, along with seasonings, adding the peppers next, and then fennel, and finally the zucchini. Cover dish with plastic wrap and let chill at least 4 hours or overnight.

SLOW COOKER POT ROAST

Steps:

• Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
• Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
• Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
• Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.

SLOW-COOKER BALSAMIC ROOT VEGETABLES

Steps:

• Spray 6-quart slow cooker with cooking spray. In slow cooker, stir together parsnips, carrots, onions and cranberries. Top with sweet potatoes.
• In small bowl, stir together oil, vinegar, brown sugar, salt and pepper with whisk; pour over vegetables in slow cooker. (Do not stir.)
• Cover; cook on High heat setting 4 to 5 hours or until vegetables are tender. Sprinkle with parsley before serving.

MARINATED ROASTED VEGETABLE ANTIPASTO

Steps:

• Preheat oven to 500°F
• Arrange vegetables on a baking sheet and brush both sides.
• Season with salt and pepper.
• Place in oven and roast for 7 to 8 minutes on each side, or until golden brown.
• When vegetables are cool enough to handle begin layering using a springform pan that has a sheet of parchment paper on the bottom.
• Place eggplant in the bottom of the dish, drizzle with some olive oil, and add some of the garlic.
• Add some of the fresh herbs, and then some olives.
• Sprinkle a little vinegar on top and season with salt and pepper to taste.
• Continue to layer vegetables, along with seasonings, adding the peppers next, and then fennel, and finally the zucchini.
• Cover with plastic wrap and let chill at least 4 hours or overnight.
• Release pan and use the parchment to carefully slide onto a serving platter.

MOIST SLOW COOKER ROAST BEEF WITHOUT VEGETABLES

Steps:

• Rub beef roast with garlic salt and black pepper. Place the roast in the bottom of a slow cooker.
• Mix Worcestershire, soy sauce, and red wine vinegar together; pour over the beef roast. Sprinkle onion soup mix over the beef. Pour water into the slow cooker around the roast, not over the top.
• Cover and cook on Low until no longer pink in the center and fork-tender, 4 to 6 hours.
• Transfer the sauce from the slow cooker into a saucepan on the stove. Heat over medium heat until bubbling and mix in cornstarch to thicken.

ROASTED VEGGIE ANTIPASTO

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Spread green, red, and yellow peppers, green beans, white onion, garlic, broccoli, cauliflower, celery, and mushrooms onto several baking sheets and drizzle with olive oil; toss lightly to coat.
• Roast the vegetables in the preheated oven until slightly browned and softened, about 30 minutes, stirring occasionally.
• While vegetables are roasting, pour ketchup into a large pot over medium heat and stir in tomatoes, white vinegar, balsamic vinegar, salt, and black pepper; bring to a boil. Reduce heat to low and simmer for 5 minutes; stir in roasted vegetables, black olives, green olives, and basil. Simmer until cooked through, about 5 more minutes.
• Sterilize jars and lids in boiling water for at least 5 minutes. Pack the roasted vegetable mixture into the sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, for 24 hours. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.