Vegetable Tian with Herbes de Provence

This is basically roasted potatoes & shallots, but it's so delicious! I think as a vegetarian for the past 13 years, I had forgotten that pot roast was the most common crockpot dish that my mom would make during the cold Midwest winters. These potatoes, carrots & shallots were very flavorful with the herbes de Provence which I happened to have as a gift from a friend who had recently gone to France. No photos, but here's the recipe.

6 shallots, halved
2 large garlic cloves, minced
1.5 cups baby carrots
1 lb small red potatoes, quartered
1 small red bell pepper, seeded & diced
1.5 cups cherry tomatoes, halved
1/4 c veggie stock
3 tbsp olive oil
1.5 tsp dried herbes de Provence
salt & pepper
1 c fresh bread crumbs

1. Combine all the vegetables in slow cooker. Add the stock & 2 tbsp olive oil. Season with herbes, salt & pepper. Combine well to coat the veggies. Cover & cook on low for 6-8 hours.

2. In small skillet, toast bread crumbs in remaining 1 tbsp olive oil over medium heat until golden. When veggies are down, sprinkle bread crumbs over the top & serve.