Roasted Vegetable Antipasto

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if anyone is wanting to use the Carmelized Garlic Oil, there is a

recipe for Carmelized Garlic in the archives!

 

 

* Exported from MasterCook *

 

Roasted Vegetable Antipasto

 

Recipe By :Slow Cooker Cooking, Lora Brody

Serving Size : 6 Preparation Time :0:00

Categories : Appetizers Slow Cooker Cooking

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 large carrots -- peeled & cut into 3 " strips, 1/2 "

wide & 1/4 " thick

2 parsnips -- peeled & cut into 3 " strips, 1/2 "

wide & 1/4 " thick

2 turnips -- peeled & cut into 2 " chunks

24 pearl or cipollini onions -- peeled & left

whole

1 large red bell pepper -- seeded & cut into 3x2 "

strips

1 large yellow bell pepper -- seeded & cut into 3x2 "

strips

1 medium fennel bulb -- rough base & leafy

stalks discarded, bulb cut lengthwise into 3 "

long slices, 1/2 " thick

12 baby artichokes -- stems intact, stems peeled

8 ounces large mushrooms -- cut into 3/4 " slices

4 cloves garlic -- minced

1 cup garlic flavored oil from Caramelized

Garlic (pg 40) or mild

olive oil or a combination of the two oils

3/4 teaspoon salt

freshly ground black pepper

 

Place the carrots, parsnips, turnips, onions, red and yellow peppers,

fennel, artichokes, and mushrooms in the insert of the slow cooker.

Sprinkle with the garlic, then toss to combine. Drizzle the oil over

the vegetables and sprinkle with the salt and pepper to taste. Cover

and cook for 8 to 9 hours on low or for 3 to 4 hours on high, until

the vegetables are tender but not completely limp.

 

If you want the vegetables brown, place them in a single layer on a

heavy baking sheet, broil for 3 to 4 minutes, turn them, and broil

another few minutes until browned.

 

Allow vegetables to cool to room temperature. Arrange on a platter,

drizzle with the cooking oil, and sprinkle with additional salt and

pepper if needed.

 

S(ISBN):

" 0-688-17471-X "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 97 Calories; trace Fat (3.6%

calories from fat); 2g Protein; 23g Carbohydrate; 6g Dietary Fiber;

0mg Cholesterol; 315mg Sodium. Exchanges: 1 Grain(Starch); 2

Vegetable.

 

NOTES : To peel small onions easily, plunge them in boiling water for

10 to 15

seconds. Transfer them with a slotted spoon to a bowl of cold

water. The

skins will slip right off when loosened with a small, sharp knife.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0