2 tablespoons honey
1 tablespoon vegetable oil
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon dried thyme
2 teaspoons dried red pepper flakes
1 1/2 teaspoons dried dill weed
4 vermicelli pasta segments
1 onion, sliced
2 tablespoons olive oil
2 teaspoons red wine vinegar
2 teaspoons Dijon mustard
1/4 teaspoon dried sage
1 teaspoon salt
In a large skillet over medium low heat, saute the honey, oil, basil, oregano and paprika in the olive oil, vinegar, bread seasoning and thyme for 5 minutes. Stir constantly until the honey mixture is thickened.
Place the vegetables in the slow cooker and place them in an order that they will cook together. Cover and cook for 5 minutes. Remove the vegetables from the heat and simmer for 5 minutes. Remove from the sauce and stir in the red wine vinegar, lemon juice and red wine vinegar. Turn to coat and continue mixing until all vegetables are coated. Remove the vegetables and mix in the butter or margarine, olive oil and wine vinegar. Transfer this mixture to the slow cooker and stir well so that the vegetables can cook together. (Note: The sauce will thicken very quickly, so be careful not to over cook it.)
Add the onions and saute for 5 minutes in the olive oil, stirring constantly.
Transfer the olive oil mixture to the slow cooker and stir in the red wine vinegar, Dijon mustard, sage and salt. Pour over the vegetables, and cook in the order recommended by the manufacturer.
Cover and cook for 60 minutes, stirring frequently.
⭐ ⭐ ⭐ ⭐ ⭐