Potatoes, Peppers, And Tomatoes Recipe
Ingredients
3 pounds red potatoes, scrubbed and cut into 1/4-inch-thick slices or 1-inch cubes
1 teaspoon garlic pepper
3 tablespoons dried basil
1 onion, sliced
3 large tomatoes (about 1 1/4 pounds), thinly sliced
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1/2 cup red wine vinegar
2 tablespoons olive oil
2/3 cup coarsely chopped pitted kala-mata olives or 1 (5 3/4-ounce) can pitted ripe olives, drained and coarsely chopped
Directions
1. Arrange 1/3 of the potatoes in the bottom of a 6-quart electric slow cooker. Season with 1/3 of the garlic pepper and 1/2 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 1 1/2 tablespoons basil. Pour evenly over all.
2. Cover and cook on the high heat setting 4 1/2 to 5 hours, or until the potatoes are fork-tender 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.
2. Cover and cook on the high heat setting 4 1/2 to 5 hours, or until the potatoes are fork-tender 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.
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