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Pepper, Zucchini and Potato Tiella Recipe

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This recipe for Pepper, Zucchini and Potato Tiella, by , is from Recipes I'd Make Again if I Didn't have OCD, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Grandy
Added: Saturday, July 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. small red potatoes, halved
1 Tbs. olive oil
1 tsp. minced garlic
3/4 tsp. dried oregano
1/2 tsp. dried rosemary
1/2 tsp. dried sage
1 red onion, cut into 1-inch chunks
1 red bell pepper, cut into 1/2-inch wide strips
2 zucchini, halved lengthwise and cut into 1-inch pieces
1 tomato, coarsely chopped
1/2 tsp salt

Directions:
Directions:
1. Preheat oven to 400. In large pot of boiling water, cook the potatoes for 5 minutes to blanch. Drain well.

2. In a 13x9-inch dish, combine the oil, garlic, oregano, rosemary & sage. Bake til the oil is hot and the herbs are fragrant - about 5 minutes. Add the vegetables and salt, stirring to combine.

3. Bake about 25 minutes, stirring occasionally, til vegetables are tender

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This smells so good while it's baking.

 

 

 

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