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Tomato, Potato and Pepper Casserole
1
2
2
/4 cup olive oil
large potatoes, sliced
small red, yellow or green
bell peppers, sliced 1/2−inch thick
large ripe tomatoes, sliced 1/4−inch thick
teaspoons minced garlic
2
2
1
/2 teaspoon each salt, pepper and oregano
Preheat oven to 375 degrees F.
Spread 1 tablespoon of the oil over the bottom of a shallow 2−quart baking dish. Layer half of the
potatoes, slightly overlapping if necessary. Top with 1 1/4 cups of the peppers, then with 1 1/4 cups
sliced tomatoes. Drizzle with 1 tablespoon of the oil. Sprinkle with 1 teaspoon garlic and 1/4 teaspoon
each salt, pepper and oregano. Repeat layers using remaining ingredients. Bake, uncovered, 50 minutes
to one hour, until vegetables are tender.
Tomato, Potato and Pepper Casserole
372
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