Farmstand Veggie Roast

Makes 6 to 8 servings

1 lb. baby carrots

1 onion, cut into wedges

1/3 c. olive oil

2 t. Italian seasoning

1 t. garlic, minced

1 t. salt

1/4 t. pepper

1/2 t. sugar

2-1/2 c. cauliflower, cut into flowerets

1 zucchini, sliced 1/4-inch thick

1 yellow squash, sliced 1/4-inch thick

1-1/2 c. asparagus, cut into 1-inch pieces

Place carrots and onion in a large slow cooker; set aside. In a small bowl, mix olive oil and seasonings. Pour half of oil mixture into slow cooker; toss to coat. Cover and cook on high setting for 2 to 2-1/2 hours, until tender. Toss together remaining oil mixture and remaining vegetables; add to slow cooker. Cover and cook on high setting an additional 30 to 45 minutes, until crisp-tender.

Enjoy a taste of summer in fall...make an extra of a favorite veggie casserole to tuck in the freezer. Wrap well with plastic wrap and freeze. Thaw overnight in the refrigerator and bake as usual.