Slow-Roasted Vegetables

• 1 winter squash small, butternut or acorn seeded, in 2" w
• 12 baby carrots whls, peeled
• 3 baby eggplants with peel halved lengthwise
• 12 white onions smalls, peeled
• 6 plum tomatoes stemmed
• 2 tablespoons olive oil
• 3 tablespoons fresh flat leaf parsley chopped
• 1 tablespoon fresh thyme leaves or 1 tsp. dried
• 1 teaspoon crushed red pepper
• salt optional
• fresh ground black pepper
• 1 pound mustard spinach French, or 2 ounces Parmesan cheese grated or shaved
• 1 cup fresh basil leaves chopped

1. Arrange the squash, carrots, eggplants, onions and tomatoes in a 3 1/2-quart or larger slow cooker. Drizzle with olive oil; sprinkle with herbs, crushed red pepper, salt and pepper. Cover and cook on LOW for 7 to 8 hours or on HIGH for 3-1/2 to 4 hours.
2. Meanwhile, wash greens and remove any tough stem ends. If cooking on LOW, change setting to HIGH. Add greens to slow cooker and continue to cook, covered until greens wilt, about 5 minutes. To serve, spoon vegetables and broth into individual wide, shallow soup bowls. Top each serving with shavings of Parmesan and sprinkle with basil. OR - Serve these slow-cooked veggies on top of linguine tossed with olive oil and topped with freshly grated Parmesan cheese.

winter, carrots, eggplants, white onions smalls, tomatoes, olive oil, flat leaf parsley, thyme, red pepper, salt, fresh ground black pepper, spinach, fresh basil

Taken from www.yummly.com/recipe/Slow-Roasted-Vegetables-1672230 (may not work)