Zucchini, Potato + Red Pepper Gratin
Source of Recipe
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Recipe Link: http://www.cooks.com/rec/doc/0,1950,148161-242204,00.html
Zucchini, Potato + Red Pepper Gratin
1 clove garlic, peeled and halved
2 pounds baking potatoes, peeled and thinly sliced
2 red bell peppers, cut into rings
4 Tablespoons extra light Olive oil
2 teaspoons fresh thyme
2 teaspoons salt
4 small zucchini, sliced
Heat oven 350 degrees.
Generously rub a 5 cup gratin dish with garlic.
Grease lightly with about 1 teaspoon of the oil.
Layer 1/2 of the potatoes in bottom of dish, overlapping slices if necessary.
Season lightly with the thyme and salt.
Drizzle with 1 tablespoon of oil.
Add a layer of 1/2 the red peppers, then 1/2 the zucchini.
Season again with salt and thyme.
Drizzle 1 tablespoon oil over the vegetables.
Repeat layering and seasoning.
Drizzle any remaining oil over the top.
Cover securely with aluminum foil.
Bake until vegetables are very soft and tender, about 1 hour.
Serve immediately.
Serves 4.
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