Slow cooker roasted veggies

You know who likes getting home from work, going into the hot kitchen and turning the oven on to cook? NOBODY. It stinks. Work stress and a hot kitchen do not mix, but you can't starve. To avoid the steamy kitchen and skip to the deliciousness, try this veggie recipe. It's the classic set it and forget it approach.

Ingredients:

2 bell peppers, any color, chopped in big chunks
1 sweet potato, peeled and cubed
3 summer squash or zucchini, cut in chunks
1/2 cup peeled garlic (which I actually skipped because we didn't have any)
Olive oil, about 2 tablespoons
Salt, to taste
Italian seasoning or some other herbs, to taste

Instructions: 

Add the veggies to the slow cooker. Toss with the olive oil, seasoning and salt. Cover. Cook on high for about 2.5 hours.

Plus, you won't be eating something heavy that will make you feel ever warmer than you already are. No need to wait a half hour before swimming, dive in.