Vegetable Tian - Cuisinart CSC-400 Cookbook

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
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
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  hours using the Timer function. Slow Cooker will
automatically switch to Warm until ready to serve.
Calories 200 (29% from fat) • carb. 31g • pro. 6g • fat 7g • sat. fat 2g

Vegetable Tian

Makes 8 servings
Nutritional information per serving:
• chol. 6mg • sod. 347mg • calc. 76mg • fiber 3g
S
½ teaspoon freshly ground pepper
¾ pound all-purpose potatoes in
their skins, washed, cut into
¹∕ -inch slices
8
1 large zucchini (1 pound total),
cut into ¹∕
¾ pound Italian plum tomatoes,
cut into ¹∕
cooking spray
Slow Cooker with cooking
®
d
ide iSheS
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-inch slices
8
-inch slices
8