Root Canal = Root Veggies 13-January-2007

Sharing with DKM

Saturday Sky

What do you do when you’ve had a root canal and are working from home on a Friday?  You make Vegetable Tian in the slow cooker.

In the pot ready to go!

Almost done!

Plated and all pretty for Jessica ;0)

Vegetable Tian from “Fresh from the Vegetarian Slow Cooker” (altered by DKM)

6 shallots, halved
2 garlic cloves, minced (I used 4 - I’m half Italian, it’s in my blood)
1 & 1/2 cups baby carrots (I used regular carrots - my baby carrots have evaporated, funny that)
1 pound small red potatoes, quartered (I used fingerling potatoes)
1 small red bell pepper, diced (I used 4 baby bell peppers)
1 & 1/2 cups cherry tomatoes, halved
1/4 cup vegetable stock (when I make this next time, I’m going to use sherry.  I think it will add another layer of flavour)
3 T. olive oil
1 & 1/2 t. dried herbes de Provence (I used 3 t.)
Salt and black pepper to taste (I also added a pinch of red pepper flakes - the other half is Spanish ;0)  - Jess add two)
1 cup fresh bread crumbs (I excluded this part)

Dump everything in the slow cooker - stir to coat all veggie well.  Cook at low for 6-8 hours.

In a small skillet, toast the bread crumbs in olive oil over medium heat until golden brown. Set aside.  When the tian is done, sprinkle the bread crumbs over the top (I excluded this part).

Serve & enjoy!