Roasted Summer Vegetables

Served hot or cold, roasted summer vegetables are a light, healthy  and fabulous delight.  Cousin Cake Queen was craving healthy vegetables after the double whammy of recovering from a cold, a few days of my bad food grazing influence, and  Farmville marathons. This was the perfect prescription for what ailed her.

Winner, Loser or Meh

These were delicious.  First served warm, then served cold from the fridge the next day for lunch.

Recipe

I used a 5 1/2 - 6 quart crock for this

Ingredients:

• 2 large red bell peppers, cored, seeded, cut into large strips
• 2 red onions, peeled, cut into 1/8ths
• 3 yellow squash, trimmed, cut into long strips
• 3 zucchini, trimmed cut into long strips6 ounces green beans, ends snapped
• 5 whole peeled cloves of garlic, flattened with flat blade of knife
• 2 Tbls olive oil
• 1 Tbls fresh chopped basil
• salt and pepper to taste
• 2 Tbls balsamic vinegar
• salt and pepper to taste
  

Add all ingredients to the slow cooker.  Toss to coat evenly. Cover and cook on high for 1 1/2 to 2 hours.  Serve warm or cold.