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Ingredients
| fresh rosemary: 2 tsp (chopped) |
| chives (chopped): 1 Tbl (chopped) |
| fresh oregano (leaves): 1 tsp (chopped) |
| russet potatoes: 2 whole potatoes (peeled) |
| zucchini squash: 2 whole squashes |
| onions: 1 |
| green bell pepper: 1 |
| olive oil |
| salt: 1 tsp (optional) |
| black pepper: 1/2 tsp |
Potato, Zucchini and Onion Slices With Fresh Herbs
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
50 min -
Servings
5 serving(s)
Tags
- Preheat oven to 425°F.
- Grease or oil 13x9-inch pan.
- Combine herbs (rosemary, chives and oregano) in small bowl.
- Using a food processor or a knife, slice potatoes, zucchini, green pepper and onion into thin slices.
- Toss vegetables.
- In prepared pan, place one layer of vegetables, sprinkle with olive oil, add some herbs and salt (if using) and pepper.
- Repeat layers (having three uneven layers).
- Cook in preheated oven for 20 minutes.
- Turn vegetables (vegetable layers will break up but that's okay).
- Continue turning vegetables until all are turned over.
- Continue cooking for 20-30 minutes or until vegetables are cooked and potatoes are golden brown.