Tomato, Potato and Pepper Casserole

1/4 cup olive oil
2 large potatoes, sliced
2 small red, yellow or green
bell peppers, sliced 1/2-inch thick
2 large ripe tomatoes, sliced 1/4-inch thick
2 teaspoons minced garlic
1/2 teaspoon each salt, pepper and oregano

Heat oven to 375 degrees.

Spread 1 tablespoon of the oil over the bottom of a shallow
2-quart baking dish. Layer half of the potatoes, slightly
overlapping if necessary.

Top with 1 1/4 cups of the peppers, then with 1 1/4 cups
sliced tomatoes. Drizzle with 1 tablespoon of the oil.

Sprinkle with 1 teaspoon garlic and 1/4 teaspoon each salt,
pepper and oregano.

Repeat layers using remaining ingredients.

Bake, uncovered, 50 minutes to 1 hour, until vegetables are tender.