Hot Antipasto - cooking recipe

Ingredients

2 (1 lb.) cans or sliced potatoes
2 cans artichoke hearts, drained and quartered
1 can pitted black olives
2 (7 oz.) jars red roasted peppers
3 fresh chopped cloves garlic
1 c. oil (I used less)
2 c. flavored bread crumbs
handful of Parmesan cheese and fresh parsley

Preparation

Drain all ingredients; mix all together. Bake in casserole for 30 minutes at 400\u00b0.