Crock Pot Tortellini-Roasted Tomatoes-Winter Vegs

9 oz package three cheese or spinach tortellini
16 oz roasted tomatoes
16 oz tomato pasta sauce
10-16 oz of chopped frozen mixed winter vegetables (broccoli, cauliflower, carrots, etc.)
3 TBS basil
2 TBS Garlic & Herb seasoning
2 TBS pepper seasoning or Italian seasoning

• In a slow cooker, pour 8 oz of tomato pasta sauce into the bottom
• Sprinkle on one-third of the basil and seasonings
• Add tortellini, spread evenly over pasta sauce
• Add 16 oz roasted tomatoes
• Sprinkle on one-third of the basil and seasoning
• Add mixed vegetables
• Pour 8 oz of tomato pasta sauce over the vegetables
• Sprinkle on top the remaining basil and seasoning.

• Cover and cook on the high setting, about 2 hours and 15 minutes.
• Serve with grated parmesan cheese (optional)
• Makes four servings.

Roasted Broccoli with Raisin Vinaigrette

from bonappetit.com 

(modified to reduce oils and servings, eliminate added salt)

Makes 2 servings

8 oz. broccoli, stems removed, cut into large florets

2 TBS extra virgin olive oil, divided

1 TBS red wine vinegar

1/4 cup raisins

1 TBS water

1/4 TSP ground cumin

Preheat oven to 400. Place broccoli on large rimmed baking sheet. Drizzle with 1 TBS olive oil and pepper to taste. Toss to coat.  Roast broccoli until tender and brown in spots, about 25 minutes.

For the Vinaigrette: combine 1 TBS olive oil, the red wine vinegar, raisins, water and cumin in blender. Blend until raisins are finely chopped, about 30 seconds. Season with pepper to taste.

Transfer broccoli to large bowl. Add vinaigrette and toss to coat. Serve warm or at room temperature.