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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
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This hearty side dish has a surprising Mediterranean flavor. With lots of color from red peppers and black olives, itâs shared by Kelley Butler-Ludington of East Haven, Connecticut. Ingredients:
2 cans (14-1/2 ounces each) sliced potatoes, drained |
2 cans (14 ounces each) water-packed artichoke hearts, rinsed and drained |
2 jars (7 ounces each) roasted sweet red peppers, drained |
1 can (3.8 ounces) sliced ripe olives, drained |
1/4 cup grated parmesan cheese |
1-1/2 teaspoons minced garlic |
1/3 cup olive oil |
1/2 cup seasoned bread crumbs |
1 tablespoon butter, melted |
Directions:
1. In a large bowl, combine the potatoes, artichokes, peppers, olives, cheese and garlic. Drizzle with oil; toss gently to coat. Transfer to a greased 3-qt. baking dish. Toss bread crumbs and butter; sprinkle over the top.
2. Bake, uncovered, at 375° for 20-25 minutes or until lightly browned. Yield: 10 servings.
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