Recipe - Grandmas Potato Red Pepper And Zucchini Gratin

1 Clove garlic, peeled and
halved
4 tablespoon Extravirgin olive oil
2 pound Russet potatoes, cut or sliced up very
thinly
2 teaspoon Fresh thyme
2 teaspoon Salt
2 Red bell pepper, thinly
cut or sliced up
4 small Zucchini, very thinly cut or sliced up

Preheat oven to 350.

Generously rub the bottom of a shallow 5cup 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
MCRecipe Digest V1 #617 by Badams adamsfmle@sprintmail.com on May 28,
1997