Description
A hands-off side dish of mixed vegetables slow-cooked until meltingly tender, tossed with Italian seasoning and finished with a sprinkle of Parmesan. Simply prep, set, and let your crock-pot work its magic for the tastiest, fuss-free roasted veggies.
Ingredients
Units
Scale
- 6 baby Red potatoes (Cut into bite-sized pieces)
- 2 Carrots (Peeled and sliced)
- 1 Onion (Cut into bite-sized pieces)
- 2 Zucchini (Cut into bite-sized pieces)
- 1 Tbsp Olive oil
- 1 0.7 oz package (Dry Italian dressing mix)
- 1/2 cup Parmesan cheese (Grated)
Instructions
Prep the Veggies:
- Wash and cut potatoes, carrots, onion, and zucchini into roughly equal, bite-sized pieces.
Toss with Oil & Seasoning:
- In a mixing bowl, combine the vegetables with olive oil and the dry Italian dressing mix until evenly coated.
Slow Cook:
- Transfer the vegetable mixture to your slow cooker.
- Cover and cook on Low for 4 hours, or until all vegetables are tender and easily pierced with a fork.
Finish with Cheese:
- About 10 minutes before serving, sprinkle the grated Parmesan over the top, replace the lid, and let it melt into the warm vegetables.
Serve:
- Turn off the slow cooker, give the vegetables a gentle stir, and serve hot straight from the crock-pot.
Notes
-
Veggie Variations: Swap in sweet potatoes, bell peppers, or mushrooms as desired.
-
Herb Boost: Stir in fresh chopped parsley or basil just before serving for extra freshness.
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Make-Ahead: Prep vegetables and seasoning the night before; store covered in the fridge and cook the next day.
-
Storage: Leftovers keep in the refrigerator for up to 3 days; reheat gently in a covered dish or back in the slow cooker on Warm.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Side Dish
- Cuisine: Comfort Food, International
Nutrition
- Calories: 155
