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Tomato, Potato and Pepper Casserole
1/4 cup olive oil
2 large potatoes, sliced
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 oregano.
Repeat layers using remaining ingredients.
Bake, uncovered, 50 minutes to 1 hour, until vegetables are tender.