Five-Layer Vegetable Strata with Pesto

3 steps

Prep:1hCook:8h

Updated at: Thu, 17 Aug 2023 04:01:11 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories282.3 kcal (14%)

Total Fat8.1 g (12%)

Carbs42.2 g (16%)

Sugars8.4 g (9%)

Protein9.4 g (19%)

Sodium285.4 mg (14%)

Fiber11.2 g (40%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 x 15.5 ozcan cannellini beans

or other white, drained and rinsed, or 1 1/2 cups slow cooked

1 cuplow sodium vegetable stock

2 Tbsppesto

homemade or store-bought

1 Tbspolive oil

2Yukon Gold potatoes

large, peeled and thinly sliced

1yellow onion

large, cut in half and thinly sliced into half moons

salt

freshly ground black pepper

1red bell pepper

medium-size, seeded and thinly sliced into rings

1zucchini

large, thinly sliced

1tomato

large, ripe, thinly sliced

Instructions

Step 1

In a food processor or blender, process the beans, stock, and pesto together until well blended. Set aside.

Step 2

Heat the oil in a large skillet over medium-high heat. Add the potato slices and cook, turning once, until golden brown on both sides, about 10 minutes. Set aside. Add the onion slices to the same pan and cook until browned on both sides, about 5 minutes. Set aside.

Step 3

Lightly oil the insert of a 3.5 to 4 quart slow cooker. Spooning a small amount of the bean mixture between each layer of vegetables, layer the potato slices and season with salt and pepper. Top with the onions, followed by the bean mixture, bell pepper slices, more bean mixture, zucchini slices, more bean mixture, and tomato. Pour the remaining bean mixture over all. Cover and cook on Low for 6 to 8 hours.