Herbed Harvest Vegetable Casserole - cooking recipe

Ingredients

4 new potatoes, sliced in 1/4-inch slices
1/4 c. butter
1 Tbsp. finely chopped fresh sage or 1 tsp. dried
1 Tbsp. finely chopped tarragon or 1 tsp. dried
3 red bell peppers, seeded and diced
1 onion, thinly sliced
1/2 c. uncooked long grain rice
3 medium zucchini, thinly sliced
4 medium tomatoes, sliced
1 c. shredded Swiss cheese

Preparation

Grease a 2 1/2-quart casserole and arrange half the potatoes in overlapping rows.
Dot with half the butter.
Sprinkle with half of the herbs, peppers, onions, rice and zucchini.
Dot with remaining butter and repeat layering.
Cover and bake at 350\u00b0 for 1 1/2 hours or until potatoes are tender.
Remove cover and top with tomato slices and cheese.
Bake 10 minutes or until tomatoes are warm and cheese is melted.
Remove from oven.
Cover and let stand 10 minutes before serving.
Yield:
6 to 8 servings.