Crock Roasted Summer Vegetables

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For you garden of fresh summer vegetables

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Steps

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Add all the vegetables to the slow cooker.

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Add in the oil and basil.

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Season with salt and pepper to taste.

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Toss to coat evenly.

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Cover and cook on high 1 to 2 hours or until the vegetables are just tender and still hold their shape.

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Serve sprinkled with the parsley and vinegar.

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Ingredients

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red bell peppers, red onions, yellow squash, zucchini, fresh green beans, garlic cloves, olive oil, fresh basil, salt, fresh ground pepper, flat leaf parsley, white balsamic vinegar