Ingredients:
2 teaspoons rosemary, chopped
1 tablespoon chives, chopped
1 teaspoon oregano, chopped
2 potatoes, peeled
2 zucchini
1 onions
1 green peppers
olive oil
1 teaspoon salt (optional)
1/2 teaspoon pepper
Directions:
Preheat oven to 425 F.
Grease or oil 13×9-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.
Servings: 4-6
Time preparation: 10 min.
Time total: 60 min.