Recipe - Potatoes Peppers And Tomatoes

3 pound Red potatoes
Scrubbed and cut into
1/4inchthick
1 sl OR 1inch cubes
1 teaspoon Garlic pepper
3 tablespoon Dried basil
1 Onion; cut or sliced up
3 lg Tomatoes; thinly cut or sliced up
(about 1 One fourth pounds)
1 Red bell pepper; cut into
strips
1 Green bell pepper; cut into
strips
One half cup Red wine vinegar
2 tablespoon Olive oil
2/3 cup Coarsely chopped pitted
kalamata olives
OR 1; (5 3/4ounce) can
; pitted ripe olives
Drained and coarsely chopped

This is a wonderful combination and a good accompaniment to grilled
chicken, fish, or beef. It also makes a good meatless main dish when topped
with crumbled feta cheese.

MAKES 8 TO 10 SERVINGS

1. Arrange One half of the potatoes in the bottom of a 6quart electric slow
cooker. Season with One half of the garlic pepper and One half tablespoon of the
basil. Repeat in 2 more layers. Top with the onion, tomatoes, and bell
pepper strips. Mix together the vinegar, olive oil, and remaining 11/2
tablespoons basil. Pour evenly over all.

2. Cover and cook on the high heat setting 4One half to 5 hours, or until the
potatoes are forktender but still hold their shape. Mix gently once or
twice during cooking, if possible. Before serving, drain off the excess
liquid, if desired. Stir in the olives. Serve hot or refrigerate and serve
cold.

Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton

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