Vegetable Tian

8      ounces fresh breadcrumbs

½     cup chopped parsley leaves

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

1      pound all-purpose potatoes in their skins, washed, cut into

¹∕8-inch slices

2      large zucchini (1 pound total), cut into ¹∕8 -inch slices

1      pound Italian plum tomatoes, cut into ¹∕8-inch slices

cooking spray

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

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 circu-

lar 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.