| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
B&b, Inn, Potato, Restaurant, Tavern |
4 |
Servings |
INGREDIENTS
| 1 |
|
Clove garlic, peeled and |
|
|
halved |
| 4 |
T |
Extra-virgin olive oil |
| 2 |
lb |
Russet potatoes, sliced very |
|
|
thinly |
| 2 |
t |
Fresh thyme |
| 2 |
t |
Salt |
| 2 |
|
Red bell pepper, thinly |
|
|
sliced |
| 4 |
|
Zucchini, very thinly sliced |
INSTRUCTIONS
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
<adamsfmle@sprintmail.com>, mc post 5/28/97 Recipe by: Auberge de la
Madone (Bistro) in Nice, France Posted to MC-Recipe Digest V1 #617 by
Badams <adamsfmle@sprintmail.com> on May 28, 1997
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