Roasted Vegetable Antipasto Crock Pot
Elevate your appetizer game with the irresistible "Roasted Vegetable Antipasto Crock Pot"—a vibrant, slow-cooked medley brimming with Mediterranean flavors. This recipe combines tender zucchini, yellow squash, bell peppers, red onion, baby carrots, and cherry tomatoes, all expertly seasoned with olive oil, balsamic vinegar, garlic, and aromatic herbs like oregano and thyme. Finished with rich kalamata olives, artichoke hearts, and fresh basil, this dish is as visually stunning as it is delicious. Perfectly cooked to perfection in a crock pot, this warm antipasto can be served alongside crusty bread or as part of a charcuterie board. Easy to prepare yet bursting with bold flavors, this vegetable-forward recipe is ideal for entertaining or adding a healthy twist to weeknight meals.
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 medium red onion
- 2 cups baby carrots
- 1 pint cherry tomatoes
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 4 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup kalamata olives
- 1 can (14 oz, drained and quartered) artichoke hearts
- 0.25 cup fresh basil leaves
Instructions
Wash and dry the zucchini, yellow squash, red bell pepper, yellow bell pepper, and cherry tomatoes.
Slice the zucchini and yellow squash into thick rounds. Cut the bell peppers into 1-inch pieces and slice the red onion into wedges.
In a large bowl, combine the zucchini, yellow squash, bell peppers, red onion, baby carrots, and cherry tomatoes.
Drizzle the vegetables with olive oil and balsamic vinegar, then sprinkle with minced garlic, dried oregano, dried thyme, salt, and black pepper. Toss everything together to coat evenly.
Lightly grease the inside of your crock pot or slow cooker with cooking spray or a small amount of olive oil.
Transfer the seasoned vegetables to the crock pot, spreading them out evenly.
Top the vegetables with the kalamata olives and quartered artichoke hearts.
Cover the crock pot with the lid and set it to cook on LOW for 4 hours or on HIGH for 2 hours, stirring occasionally if possible.
Once the vegetables are tender and infused with flavor, turn off the crock pot.
Tear the fresh basil leaves into small pieces and scatter them over the vegetables for a final burst of freshness.
Serve warm or at room temperature as an antipasto dish, alongside crusty bread or as part of a charcuterie spread.
Nutrition Facts
Calories |
1584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.8 g | 111% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 8434 mg | 367% | |
| Total Carbohydrate | 190.2 g | 69% | |
| Dietary Fiber | 59.0 g | 211% | |
| Total Sugars | 81.6 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 603 mg | 46% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 5823 mg | 124% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
