Crock-Roasted Summer Vegetables - cooking recipe

Ingredients

2 large red bell peppers, seeded and cut into strips
2 large red onions, cut into 8 wedges each
3 medium yellow squash, ends trimmed and sliced 1/2 inch thick
3 medium zucchini, ends trimmed and cut into thick matchsticks
5 ounces fresh green beans, stem end snapped off
4 garlic cloves, peeled
2 -3 tablespoons olive oil
1 tablespoon chopped fresh basil or 1 tablespoon savory
salt
fresh ground pepper
3 tablespoons flat leaf parsley
2 -4 tablespoons white balsamic vinegar or 2 -4 tablespoons dark balsamic vinegar

Preparation

Add all the vegetables to the slow cooker; add in the oil and basil.
Season with salt and pepper to taste; toss to coat evenly.
Cover and cook on HIGH 1 1/2 to 2 hours or until the vegetables are just tender and still hold their shape.
Serve sprinkled with the parsley and vinegar.