Slow Cooker Roasted Vegetables

I struggle with making side dishes sometimes . . . after all the time that it takes to prepare the main course, I am usually out of energy to think of side dishes.
These vegetables are so quick and easy to throw together, plus you can use whatever vegetables you have available (perfect for using up any leftovers!). I love making these in the summer because they take hardly any time to throw together and my kitchen stays cool since I don’t need to use my oven!

Serves: 8

Slow Cooker Roasted Vegetables

15 minPrep Time

7 hrCook Time

7 hr, 15 Total Time

Save RecipeSave Recipe


  • 4 potatoes, chopped into large pieces (any kind of potato will work- I usually leave the skin on)
  • 2 carrots, sliced (I actually used baby carrots and chopped them into thirds)
  • 1/2 onion, sliced
  • 2 zucchinis, thickly sliced (these cook faster than the other vegetables, so make them pretty thick)
  • Olive Oil
  • 1 packet dry Italian dressing mix


  1. Place chopped vegetables in a large bowl.
  2. Drizzle vegetables with olive oil.
  3. Sprinkle packet of dry Italian seasoning over the vegetables.
  4. Lightly toss so that all the vegetables are covered in oil and seasoning.
  5. Spray slow cooker with non-stick cooking spray and dump seasoned vegetables inside.
  6. Cook on low for 5-7 hours or high for 3-4 hours.
  7. Sprinkle with fresh Parmesan cheese and enjoy!


Print Friendly, PDF & Email

Comment on this Recipe

11 Responses to “Slow Cooker Roasted Vegetables”

Leave a Comment