Update my dinner status, I'm making this tonight.
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Preheat oven to 350. Generously rub the bottom of a shallow 5-cup gratin dish with the garlic. Grease lightly with about 1 teaspoon of the olive oil. Layer half of the potatoes in the bottom of the dish, overlapping the slices as necessary. Season lightly with the thyme and salt; drizzle with 1 tablespoon of the olive oil. Add a layer of half of the red peppers and then half of the zucchini. Season again with salt and thyme; drizzle 1 tablespoon of the oil over the vegetables. Repeat the layering and seasoning. Drizzle any remaining olive oil over the top. Cover securely with aluminum foil . Bake until the vegetables are very soft and tender, about 1 hour. Serve immediately. Source: Bistro Cooking, by Patricia Wells, 1989 Typed by Brenda Adams , mc post 5/28/97 Recipe by: Auberge de la Madone (Bistro) in Nice, France Posted to MC-Recipe Digest V1 #617 by Badams on May 28, 1997
