Yield: 1 servings
|3 pounds||Red potatoes|
|\N \N||Scrubbed and cut into 1/4-inch-thick|
|1 slice||OR 1-inch cubes|
|1 teaspoon||Garlic pepper|
|3 tablespoons||Dried basil|
|1 \N||Onion; sliced|
|3 larges||Tomatoes; thinly sliced|
|\N \N||(about 1 1/4 pounds)|
|1 \N||Red bell pepper; cut into strips|
|1 \N||Green bell pepper; cut into strips|
|½ cup||Red wine vinegar|
|2 tablespoons||Olive oil|
|⅔ cup||Coarsely chopped pitted kalamata olives|
|\N \N||OR 1; (5 3/4-ounce) can|
|\N \N||; pitted ripe olives|
|\N \N||Drained and coarsely chopped|
This is a wonderful combination and a good accompaniment to grilled chicken, fish, or beef. It also makes a good meatless main dish when topped with crumbled feta cheese.
MAKES 8 TO 10 SERVINGS
1. Arrange ½ of the potatoes in the bottom of a 6-quart electric slow cooker. Season with ½ of the garlic pepper and ½ 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 11/2 tablespoons basil. Pour evenly over all.
2. Cover and cook on the high heat setting 41/2 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. Serve hot or refrigerate and serve cold.
Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton Converted by MM_Buster v2.0l.