Crock Pot Roasted Vegetable Feast Gluten Free, Vegan, Paleo

Gorgeous color with full-bodied taste and texture, this combination relies on the slow roasting process to combine flavors that taste so rich it will leave you wondering if it is really healthy.

For many reasons, society is restructuring the way they eat; to comply with this healthier trend we must reinvent many of the traditional comfort foods to meet our nutritional requirements.

Sometimes this healthy dining lacks the satisfaction we gain from traditional comfort foods, but that doesn’t have to be the case when using a little imagination and experimentation with flavor and technique.

Although the ingredients listed in this recipe create a fabulous combination, there is room to substitute or eliminate to meet your particular taste.

Ingredients

2 cups butternut squash, peeled and cut into bite sized pieces

2 cups acorn squash, peeled and cut into bite sized pieces

2 cups zucchini squash, peeled and cut into bite sized pieces

2 small sweet potatoes, peeled and cut into bite sized pieces

2 cups Brussel sprouts

1 cup red radishes cut into halves

1 cup carrots cut into bite sized pieces

¾ cup sweet peppers, sliced

¾ cup celery, sliced

1 medium onion, cut into bite sized pieces

2 teaspoons chopped garlic

½ cup olive oil

1 tablespoon of margarine, preferably made from olive oil

3 tablespoons herbs de Provence

Salt and Pepper to taste

Your favorite nuts to sprinkle on the finished dish (optional)

Instructions

Spray crock with non-stick cooking spray, dribble in about a tablespoon of olive oil and turn to high heat. Let heat for 10 minutes or so. Layer in the vegetables in the following order; sweet potatoes, carrots, acorn squash, butternut squash, radishes, celery, zucchini, sweet peppers, onion, Brussel sprouts, garlic, butter, and remaining olive oil. Sprinkle with the herbs de Provence, salt, and pepper.

Cover and cook on high for 1 hour. Remove lid and continue cooking for another hour. Stir, reduce heat and place lid sideways over the top and cook for another two hours.

Serve as a side dish or add nuts and make it an entrée. Most of all enjoy!

Recipe by Sammy Sutton