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June 2015

Summer Vegetable Stack

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