NUTRIBULLET Veggie Bullet - Page 34

Grains and Bakes | 6564 | Grains and Bakes
VEGETABLE TIAN
SERVES 8-12
A popular summertime side dish in the south of France, this casserole
uses lots and lots of sliced veggies, making it a perfect dish to show o
your Veggie Bullet’s capabilities.
INGREDIENTS:
1 medium zucchini, sliced with
Slicer Blade
1 medium yellow squash, sliced
with Slicer Blade
1 small eggplant, sliced
with Slicer Blade
1 roma tomato, sliced
with Slicer Blade
1 russet potato, sliced
with Slicer Blade
1 large white onion, sliced with
Slicer Blade
2 garlic cloves, shredded with
Shredder Blade
¼ cup mozzarella or cheddar
cheese, shredded with
Shredder Blade
1 Tbsp. olive oil
½ tsp. Italian seasoning
Salt and black pepper to taste
2 Tbsp. freshly grated parmesan
cheese, grated with
Shredder Blade
DIRECTIONS:
Preheat oven to 400°F. Coat a round pie pan with olive oil and set aside.
Add olive oil to a small pan over medium-high heat. Add chopped garlic
and onion and cook until so and fragrant, around 6 minutes. Remove
from heat. Spread the onion and garlic mixture onto the pie pan.
Evenly arrange the sliced vegetables, alternating the zucchini, squash,
eggplant, tomato, and potato as you go. You can make rows of
vegetables, or you can make a spiral tian. Continue layering to fill until
there are no open spaces!
Drizzle the top with 1 Tbsp. olive oil and a generous sprinkle of
Italian seasoning, salt, and pepper. Cover with aluminum foil and
bake for 30 minutes in the oven at 400°F.
Remove aluminum foil and sprinkle with mozzarella/cheddar and
parmesan. Place it back into the oven and bake for an additional 15
minutes, or until your cheese is golden brown.
Great served alongside grilled chicken or fish.
VEGGIE
2 garlic cloves, shredded with
VEGGIE
2 garlic cloves, shredded with
¼ cup mozzarella or cheddar
VEGGIE
¼ cup mozzarella or cheddar
cheese, shredded with
VEGGIE
cheese, shredded with
Shredder Blade
VEGGIE
Shredder Blade
1 Tbsp. olive oil
VEGGIE
1 Tbsp. olive oil
½ tsp. Italian seasoning
VEGGIE
½ tsp. Italian seasoning
Salt and black pepper to taste
VEGGIE
Salt and black pepper to taste
2 Tbsp. freshly grated parmesan
VEGGIE
2 Tbsp. freshly grated parmesan
cheese, grated with
VEGGIE
cheese, grated with
Shredder Blade
VEGGIE
Shredder Blade
BULLET,
DIRECTIONS:
BULLET,
DIRECTIONS:
Preheat oven to 400°F. Coat a round pie pan with olive oil and set aside.
BULLET,
Preheat oven to 400°F. Coat a round pie pan with olive oil and set aside.
Add olive oil to a small pan over medium-high heat. Add chopped garlic
BULLET,
Add olive oil to a small pan over medium-high heat. Add chopped garlic
and onion and cook until so and fragrant, around 6 minutes. Remove
BULLET,
and onion and cook until so and fragrant, around 6 minutes. Remove
from heat. Spread the onion and garlic mixture onto the pie pan.
BULLET,
from heat. Spread the onion and garlic mixture onto the pie pan.
Evenly arrange the sliced vegetables, alternating the zucchini, squash,
BULLET,
Evenly arrange the sliced vegetables, alternating the zucchini, squash,
LLC
A popular summertime side dish in the south of France, this casserole
LLC
A popular summertime side dish in the south of France, this casserole
uses lots and lots of sliced veggies, making it a perfect dish to show o
LLC
uses lots and lots of sliced veggies, making it a perfect dish to show o
your Veggie Bullet’s capabilities.
LLC
your Veggie Bullet’s capabilities.
DIRECTIONS:
LLC
DIRECTIONS:
Preheat oven to 400°F. Coat a round pie pan with olive oil and set aside.
LLC
Preheat oven to 400°F. Coat a round pie pan with olive oil and set aside.