2 small red, yellow or green bell peppers, sliced 1/2-inch thick
2 large ripe tomatoes, sliced 1/4-inch thick
2 teaspoons minced garlic
1/2 teaspoon each salt, pepper and oregano
Heat 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
Repeat layers using remaining ingredients.
Bake, uncovered, 50 minutes to one hour, until vegetables are tender.