Book Club Special Recipe-Tuscan Veggie Torte

I hosted last night’s Chicks & Books meeting.  What a great night.  I’m so happy everyone enjoyed the book, The Gargoyle, and I particularly got pleasure from our discussion.  Since so many of you were enthusiastic about the crock pot dinner, I thought I’d post the recipe.  I’m a big fan of these easy meals, so give this veggie torte a try.  Evidently, it’s a crowd pleaser.  Cheers!

Taken from Rival’s The New Creative Crock Pot Cookbook (2001) by Robin Taylor Swatt.  My notes are in [brackets].

Tuscan Vegetable Torte

3 medium potatoes, sliced

1 medium onion, sliced

2 medium carrots, sliced on the bias (I would not recommend baby carrots, but it can work, what you’re trying to achieve is a layering and the carrots aren’t the ‘correct’ shape)

1 red bell pepper, seeded and sliced into rings

1 medium zucchini, sliced on the bias

1 cup fresh or frozen kernel corn

1 cup [or more] mozzarella cheese, shredded

2 cups tomato sauce [Most cans of sauce are 15 oz so I add a bit of water and swirl in can.]]

1 Tbsp soy sauce

1 Tbsp fresh Italian parsley, minced

1 Tbsp fresh thyme leaves, minced

1 Tbsp fresh basil leaves, chopped

1 tsp salt

½ tsp freshly ground black pepper

½ tsp ground cinnamon

Coat the Crock Pot slow cooker with a non-fat, non-stick cooking spray.  Layer the vegetables in the order given, sprinkling a little of the mozzarella cheese between each layer or so.  In a medium mixing bowl, combine the tomato sauce, soy sauce, parsley, thyme, basil, salt, pepper, and cinnamon.  Pour the sauce over the layered vegetables.  Top with any remaining mozzarella cheese.  Cover; cook on Low 8-10 hours or on High for 4-5 hours.  Makes 6+ servings.

Generally I serve this with a big green salad topped with yummy veggies and bread on the side.

Enjoy!