| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
Veg06 |
4 |
servings |
INGREDIENTS
| 2 |
lb |
New potatoes; scrubbed and peeled |
|
|
Salt and pepper |
| 4 |
lg |
Ripe tomatoes |
| 1/4 |
c |
Olive oil {plus extra for the dish} |
| 2 |
|
Red onions; thinly sliced |
| 1/4 |
ts |
Dried thyme |
| 1/4 |
ts |
Fennel seeds; crushed |
| 1/3 |
c |
Pitted Kalamata olives; coarsely chopped |
| 3 |
|
Cloves garlic; thinly sliced |
| 8 |
|
Sprigs thyme |
| 1/4 |
|
Lemon; thinly sliced |
| 1 |
tb |
Capers; rinsed |
INSTRUCTIONS
* Preheat the oven to 400 degrees. Oil a 2-quart casserole dish.
* Slice the potatoes 3/8-inch thick. Boil them in salted water for 4
minutes, then scoop them out, rinse under cold water, and set aside. Plunge
the tomatoes into the same water for 10 seconds, then remove and rinse.
Peel, halve, and seed. Coarsely chop half of one tomato; slice the rest
crosswise.
* Warm half the oil in a skillet over high heat and add the onions, dried
thyme, fennel, and a little pepper. Saute until the onions are lightly
browned and wilted, about 8 minutes. Transfer them to casserole dish.
* Scatter the chopped tomato, olives, half the garlic, half the thyme
sprigs, and half the lemon over the top. Cover with the potatoes,
intersperse with the sliced tomatoes, and tuck in the remaining garlic,
thyme, and lemon. Season with salt and pepper; scatter the capers over the
top, and drizzle with the remaining oil. Cover with foil and bake for 25
minutes, then uncover and bake until the potatoes are fully tender, 20 to
30 minutes more.
Recipe by: Vegetarian Cooking For Everyone-Deborah Madison
Converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest V4 #11 by alan@atoc.demon.co.uk on Jul 1, 1999
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