Recipes

6
Vegetable Tian
◆
66
Side diSheS
8 ounces fresh breadcrumbs
½ cup parsley leaves, chopped
2 garlic cloves, peeled and chopped
½ ounce Parmesan cheese, grated
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter, melted
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
¾ pound all-purpose potatoes in
their skins, washed, cut into
¹∕
8
-inch slices
1 large zucchini (1 pound total),
cut into
¹∕
8
-inch slices
¾ pound Italian plum tomatoes,
cut into
¹∕
8
-inch slices
cooking spray
Makes 8 servings
To make seasoned breadcrumbs, combine parsley, garlic, Parmesan, olive oil,
and butter in a medium bowl. Stir to blend and coat crumbs with oil and butter;
reserve.
Combine thyme, oregano, salt and pepper in a small bowl; reserve.
Using 4-mm blade, fit potatoes in large feed tube and slice. Set aside. Repeat with
the zucchini and tomatoes; set aside separately. Pat dry excess liquid from tomatoes
with paper towel.
Lightly coat the interior of ceramic pot of a Cuisinart
®
Slow Cooker with cooking
spray. Distribute half the crumb mixture on bottom. Arrange potatoes in a
circular layer. Season with half the herb mixture. Repeat layering with zucchini,
herbs, tomatoes and finally, top with remaining breadcrumb mixture.
Cover and cook on Low for 6 hours using the Timer function. Slow Cooker will
automatically switch to Warm until ready to serve.
Nutritional information per serving:
Calories 200 (29% from fat) • carb. 31g • pro. 6g • fat 7g • sat. fat 2g
• chol. 6mg • sod. 347mg • calc. 76mg • fiber 3g