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Vegetarian Vegetable Dressing [Food Processor Attachment]

Simply using the food processor to cut your vegetables can reduce the amount of time you spend in the kitchen, allowing you to spend more time with your guests.

Submitted By:

Dietary Interests: Low Calorie , Vegetarian

Allergens: Gluten

Yield:

12 servings

Total Time:

1 Hour 31 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Ingredients

  • 1 large (625 g) eggplant, peeled, large diced
  • 2 Tablespoons kosher salt, optional
  • 3 cups (315 g) crimini mushrooms
  • 16 (400 g) day old bread slices, cubed
  • 2 Tablespoons kosher salt, optional
  • 2 teaspoons ground black pepper
  • 8 sage leaves, chopped
  • 2 sprigs fresh thyme leaves
  • 1 medium (230 g) white onion, peeled, quartered
  • 4 (240 g) celery stalk, cut into 3" pieces
  • 3 (215 g) carrots, cut into 3" pieces
  • 2 Tablespoons extra virgin olive oil
  • 1 large (175 g) red bell pepper, large diced
  • 4 cups (960 ml) vegetable stock

Directions

  1. Preheat oven to 350°F.
  2. To prepare the eggplant, place diced pieces into a large bowl and toss with the two tablespoons of salt. Set aside for 15-20 minutes, rinse and squeeze out any excess water.
  3. Fit the Food Processing Work Bowl with the Thick Slice Blade and secure the lid. Fill the Large Food Chute with mushrooms and secure the Large Food Pusher. Press start and push down on the Food Chute to slice. Repeat the process if necessary. Add mushrooms to the bowl with the rinsed eggplant and set aside.
  4. In a large bowl, place the bread, salt, pepper, sage, and fresh thyme leaves together.
  5. Place the onion, celery and carrots into the Food Processor Work Bowl fitted with the Multi-Use Blade. Pulse 8-10 times or until uniformly chopped.
  6. Preheat a large non-stick sauté pan over medium high heat. Add the chopped onion, carrot, and celery mixture to the sauté pan and cook for 6-8 minutes or just until onions are translucent. Add the sautéed mixture to the breadcrumbs bowl along with the mushrooms, eggplant, peppers and vegetable stock.
  7. Place in a greased 10x13 (26cm x 45cm) pan. Bake in a preheated oven for 45 minutes to 1 hour.

Chef's Notes

  • The kosher salt in this dish is optional, however it plays an important part of softening and removing excess moisture from the eggplant before baking.