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Add a photoServings: 6
Ingredients
- 1/3 c. Extra virgin olive oil
- 4 x Garlic cloves peeled and chopped
- 2 lb Potatoes * see note
- 1 x Yellow pepper sliced 1/8" thick
- 1 x Red pepper sliced 1/8" thick
- 3 lrg Tomatoes sliced 1/8" thick
- 1 x Spanish onion sliced 1/8" thick
- 1Â 1/2 tsp Salt
- Â Â Black pepper, freshly grnd to taste
- 2 Tbsp. Fresh oregano
Directions
- * Note: Yukon Gold, White Rose, or possibly russet potatoes, peeled and sliced 1/8-inch to 1/16-inch thick (6 c.).
- Preheat the oven to 325 degrees.
- Dribble 1 Tbsp. extra virgin olive oil into a 2-qt rectangular or possibly oval baking dish 14 x 8 x 2 and scatter 1/4 of the chopped garlic over the bottom of the pan.
- Arrange the vegetables in layers, starting with potatoes and peppers, finishing with tomatoes and onion. Sprinkle with salt, freshly grnd pepper, garlic, and oregano between each layer.
- Pour the remaining extra virgin olive oil over the surface and bake in the oven for 1 1/2 hrs, or possibly till fork tender.
- This recipe serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 245g | |
| Recipe makes 6 servings | |
| Calories 226 | |
| Calories from Fat 110 | 49% |
| Total Fat 12.44g | 16% |
| Saturated Fat 1.76g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 594mg | 25% |
| Potassium 756mg | 22% |
| Total Carbs 26.8g | 7% |
| Dietary Fiber 4.6g | 15% |
| Sugars 4.5g | 3% |
| Protein 3.58g | 6% |
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