Crockpot: Five-Layer Vegetable Strata with Pesto
A warning with this recipe: It tasted great, but it looked a little gross. I overcooked it a bit, setting it on the full 8 hours and then leaving it on warm for another 4, so that might have been the problem, but it turned a sort of weird brown color. Fine for non-picky eaters, but I wouldn't plan this for a dinner party or anything like that.
That said, it was good. It's from the "Fresh from the Vegetarian Slow-Cooker" cookbook.
1 15.5-oz. can cannellini or other white beans, drained and rinsed
1 c vegetable stock
2 T pesto (I also threw in some fresh basil and more garlic)
1 T olive oil
2 large Yukon Gold potatoes, peeled and thinly sliced
1 large onion, cut in half and thinly sliced
1 medium-sized red bell pepper, seeded and thinly sliced
1 large zucchini, thinly sliced
1 large ripe tomato, thinly sliced
salt and pepper
1. In a food processor or blender, process the beans, stock and pesto until well blended. Set aside.
2. Heat oil in a large skillet. Add potato and cook until golden brown on both sides, about 10 minutes. Set aside. Add onion slices to the same pan and cook until browned, about 5 minutes. Set aside.
3. Lightly oil the slow cooker and place potatoes on the bottom. Season with salt and pepper. Top with the onions, followed by a layer of pesto mixture, bell pepper slixes, more pesto mixture, zucchini slices, more pesto mixture, and then tomato slices. Pour remaining mixture over all. Cover and cook on low for 6-8 hours.
That said, it was good. It's from the "Fresh from the Vegetarian Slow-Cooker" cookbook.
1 15.5-oz. can cannellini or other white beans, drained and rinsed
1 c vegetable stock
2 T pesto (I also threw in some fresh basil and more garlic)
1 T olive oil
2 large Yukon Gold potatoes, peeled and thinly sliced
1 large onion, cut in half and thinly sliced
1 medium-sized red bell pepper, seeded and thinly sliced
1 large zucchini, thinly sliced
1 large ripe tomato, thinly sliced
salt and pepper
1. In a food processor or blender, process the beans, stock and pesto until well blended. Set aside.
2. Heat oil in a large skillet. Add potato and cook until golden brown on both sides, about 10 minutes. Set aside. Add onion slices to the same pan and cook until browned, about 5 minutes. Set aside.
3. Lightly oil the slow cooker and place potatoes on the bottom. Season with salt and pepper. Top with the onions, followed by a layer of pesto mixture, bell pepper slixes, more pesto mixture, zucchini slices, more pesto mixture, and then tomato slices. Pour remaining mixture over all. Cover and cook on low for 6-8 hours.
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