Vegetable Tian

Makes 8 servings

8 ounces fresh breadcrumbs ½ cup chopped parsley leaves 2 garlic cloves, peeled and chopped ½ ounce Parmesan, 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

Calories 200 (29% from fat) • carb. 31g • pro. 6g • fat 7g • sat. fat 2g • chol. 6mg • sod. 347mg • calc. 76mg • fiber 3g

To make seasoned breadcrumbs, combine crumbs, 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. Pat dry excess liquid from tomatoes with paper towel. Lightly coat the interior of ceramic pot of the 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 top with remaining breadcrumb mixture. Cover and press the on/off button to turn the unit on. Set time to 6 hours and press Low. Slow cooker will automatically switch to Warm until ready to serve.