Roasted Vegetable Antipasto (Crock Pot) - cooking recipe

Ingredients

3 carrots, peeled and cut into 3-inch strips, 1/2 inch wide and 1/4 inch thick
2 parsnips, peeled and cut into 3-inch strips, 1/2 inch wide and 1/4 inch thick
2 turnips, peeled and cut into 2-inch pieces
24 white pearl onions, peeled but left whole
1 red bell pepper, seeded and cut into 3-inch by 2-inch strips
1 yellow bell pepper, seeded and cut into 3-inch by 2-inch strips
1 fennel bulb, base and leafy stalks discarded, bulb cut lengthwise into 3-inch long slices, 1/2 inch thick
12 baby artichokes, with stems intact stems peeled
8 ounces fresh large mushrooms, washed and cut into 3/4 inch slices
4 garlic cloves, peeled and minced
1 cup olive oil
3/4 teaspoon salt
pepper

Preparation

Place vegetables (carrots - mushrooms) in crock pot insert and then sprinkle with garlic. Toss to combine well.
Drizzle olive oil over vegetables and sprinkle with salt and pepper.
Cover and cook on low for 8-10 hours (or on high for 3-4 hours) or until vegetables are tender.
***If you want the vegetables browned, place them under the broiler for 3-4 minutes, turn and broil other side***.
Allow vegetables to cool to room temperature before proceeding.
Arrange vegetables on a serving platter, drizzle them with the cooking oil and sprinkle with salt and pepper. Toss.