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Slow Cooker Roasted Peppers and Platano

What to take to a potluck that is different and easy to carry…et voila! I love the flavours and colours of this dish. Easily made by a young chef with Mom or Dad’s supervision….

Slow Cooker Roasted Peppers with Platano & Zucchini
4 to 6 peppers – red, orange, green, or yellow or combination – Julienned
½ bottle Lawry’s Lemon Pepper Marinade
1 white onion Quartered
2 small zucchini chopped
1 Mexican Platano (this is not a banana, but a Platano macho which is bigger and firmer) chopped into 1 inch segments
Slice the peppers into julienne strips. Quarter the onion. Chop the zucchini. Place all of the vegetables into a Ziploc bag and pour ½ bottle of marinade over the veggies. Let sit a half hour.
Place all of the vegetables and the marinade into a slow cooker.
Cook on HIGH for about two hours. Stir every half hour. They will be a little crunchy. In the last half hour, add the chopped Platano. If you want them softer cook longer. You may need to reduce the heat to LOW if they are cooking too fast. You want the Platano to remain a little firm…do not overcook it…
I serve them as a side dish.
These are great as leftovers the next day on any meat sandwich!!

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About reg45

Canadian guy living part time in Progreso, Yucatan. Currently posting in my recipe blog - www.buenprovecho.me

Posted on January 26, 2015, in Appetizers, KISS - Keep It Simple Stupid, Side Dishes, vegan and tagged , , , , . Bookmark the permalink. 2 Comments.

  1. can weuse this in our Black Rock Garden Club cooibook? as Reg’s aveglemano soup? maxine ps need a mole recipe….

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