Summer Vegetable Stack

By Tdunl

Pampered Chef

Ingredients

• 2 medium zucchini (about 1 lb/450 g)
• 1 medium yellow squash
• 2 medium russet potatoes (about 14 oz/ 397 g)
• 3 large firm plum tomatoes
• 2 tbsp (30 mL) olive oil
• 3 garlic cloves, pressed
• 1 tbsp (15 mL) Italian seasoning
• 1 tsp (5 mL) salt
• 1 cup (250 mL) shredded Italian cheese blend

Preparation

Step 1

1
Preheat oven to 400°F (200°C). Slice zucchini, squash, potatoes and tomatoes with Simple Slicer on #3 setting. Place vegetables in a large mixing bowl.


2
Add oil, pressed garlic, seasoning and salt. Toss to coat.

3
Arrange vegetables in rows in Small Baker. Cover baker with aluminum foil; bake 45-50 minutes or until potatoes are almost tender.

4
Remove baker from oven to cooling rack. Remove foil; top with cheese. Bake, uncovered, 5-10 minutes or until cheese is melted and golden brown.

Yields-8