served this at my son's college graduation party (a brunch), and
it was eaten quickly with relish. It is equally tasty served either
warm or at room temperature.
a recipe developed by the US
Potato Board that was printed in my local newspaper.
pounds potatoes (I use Yukon golds)
4-5 roasted bell peppers (a mixture of green,
red, yellow, orange) - see instructions below
small onions or 1 very large onion - peel and thinly slice
large cloves garlic - peel and chop into small pieces
Tbsp. Olive oil
cup basil pesto (purchase for quicker preparation)
# asiago cheese (or can use 12 oz. soy-mozzarella
cup pitted kalamata olives - sliced
oven to 375 degrees F.
Place potatoes in steamer with a small amount of water. Bring
to boil, cover and steam 20-30 minutes until tender. Let cool
and then slice thinly. (I leave skins on)
peppers can be purchased either frozen or in jars. If you wish
to prepare your own:
the fresh peppers in half, discard stems and seeds, place
on foil lined baking sheet and flatten with your hand.
20 minutes until blistered and browned, then wrap in foil
to steam for 10 minutes.
slip the skins from the peppers, press on several layers
of paper towel to remove excess moisture, then slice into
onion and garlic in olive oil over medium heat until soft, stirring
frequently and being careful not to burn. Stir in the pesto
and cook a few minutes more.
a 9x13 inch deep baking dish with non-stick spray and place
on a foil-lined baking sheet. Cover the bottom of the dish with
the onion mixture over the cheese.
then sprinkle with olives.
45-50 minutes, tenting the top with foil after 30 minutes. Let
cool to room temperature and cut into small pieces. (16-30 depending
on size desired).
If you choose to cut the recipe in half, it would fit nicely into
a 9-10 inch deep dish pie pan or spring form pan. Enjoy the ease
of this dish.
The original recipe called for 2 cups of chopped fennel bulb added
to the sliced onions. I have not made it yet with fennel, but
I am sure it would be a tasty addition