Pan Roasted Vegetables

Makes 8 servings

1tablespoon extra virgin olive oil ¾pound white new potatoes, unpeeled, cut in 1½-inch dice ¾pound red new potatoes, unpeeled, cut in 1½-inch dice 2large shallots, peeled, cut in half 10ounces baby carrots, whole 10ounces green beans cut in half width-wise 2large cloves garlic, peeled, left whole, slightly crushed 1teaspoon thyme ¾teaspoon kosher salt ¼teaspoon freshly ground black pepper ½cup sun-dried tomatoes, slivered 2tablespoons chopped fresh parsley

Nutritional information per serving: Calories 112 (16% from fat) • carb. 22g • pro. 4g • fat 2g • sat. fat 0g • chol. 0mg • sod. 151mg • calc. 70mg • fiber 6g

Preheat Cuisinart™ Electric Skillet to 375°F; add olive oil and stir to coat Skillet. Cook potatoes and shallot halves until lightly browned, about 10 minutes. Reduce heat to 300°F; add carrots, green beans, garlic, thyme, salt, pepper and ½ cup water. Cover and cook until almost tender and water has evaporated, about 15-20 minutes; add sun dried tomatoes and cook 3-4 minutes. To serve, remove garlic pieces; sprinkle with parsley.