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Roasted Vegetable Antipasto

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* 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 "

 

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

 

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

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