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Slow Cooker Roasted Vegetables Recipe

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This recipe for Slow Cooker Roasted Vegetables is from The Wong Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 unpeeled potatoes, scrubbed and cut into large pieces (any kind of potato will work)
2-3 carrots, sliced or handfuls of baby carrots
1/2 onion, sliced
1 zucchinis, thickly sliced (these cook faster so slice thicker)
olive oil
1- .6 oz pkg dry Italian dressing mix
Freshly grated Parmesan cheese for garnishing
Directions:
Directions:
Place chopped veggies in a large bowl. Drizzle vegetables with olive oil. Sprinkle packet of dressing mix over vegetables. Lightly toss so that all veggies are covered in oil & seasoning. Spray slow cooker with nonstick cooking spray and pour seasoned veggies inside. Cook on low 5-7 hours or high 3-4 hours. Sprinkle with fresh Parmesan and serve. Other veggies that are good include green pepper, asparagus, yellow zucchini squash, snap peas, and fresh green beans.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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