Courtesy of Mike Vrobel, Dad Cooks Dinner
- 2 medium (3-inch/7.5 cm thick) zucchini, sliced into thin rounds
- 6 Roma tomatoes, cored, sliced into thin rounds
- 2 medium red onions, peeled, halved, then sliced as thinly as possible
- 2 teaspoons (10 ml) kosher salt
- 5 basil leaves, rolled and cut into ribbons
- Coarse salt for sprinkling
- Olive oil for drizzling
- Fill and preheat the SousVide Supreme to 140F/60C or cook alongside lamb.
- Lay out alternating stacks of zucchini, onion, and tomato, one slice after another, overlapping them, to make rows about 6 inches long. Finish with a piece of zucchini. You should end up with 8 rows of vegetables.
- Sprinkle the vegetables with the kosher salt and basil ribbons.
- Using a thin spatula, carefully pick up the rows and transfer them to small cooking pouches (quart/0.9 liter).
- Vacuum seal the pouches; cancel and force the seal as soon as you see liquid start to move from the tomatoes up to the vacuum. (If your machine will ‘seal only’ seal a second time before releasing the pouch.)
- Submerge the pouches in the water oven for 20 minutes (or along with the lamb for its last 20 minutes, if cooking together).
- When cooked, lay the bags of vegetables on a cutting board, cut the sides away from the bags, and carefully lift off the top of the bag.
- Using a thin spatula, transfer each row of vegetables to a separate plate.
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