Tomato, Potato and Pepper Casserole
MediterraneanVegetarianEasy60 minBy Northstar
Ingredients
Servings
4
- 0.3 cup olive oil, divided
- 2 large potatoes, peeled and thinly sliced
- 2 small red, yellow, or green bell peppers, sliced ½-inch thick
- 2 large ripe tomatoes, sliced ¼-inch thick
- 2 tsp garlic, minced
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp dried oregano
Instructions
- 1
Preheat oven to 375°F.
- 2
Spread 1 tablespoon of the olive oil over the bottom of a shallow 2-quart baking dish.
- 3
Layer half the potato slices, slightly overlapping if necessary, over the oil.
- 4
Top with 1¼ cups of the sliced peppers, then with 1¼ cups of the sliced tomatoes.
- 5
Drizzle with 1 tablespoon of olive oil. Sprinkle with 1 teaspoon garlic and ¼ teaspoon each of salt, pepper, and oregano.
- 6
Repeat the layers with remaining potatoes, peppers, and tomatoes. Drizzle with remaining olive oil and season with remaining garlic, salt, pepper, and oregano.
- 7
Bake uncovered for 50 minutes to 1 hour, until the vegetables are tender and lightly caramelized on top.