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Antipasto Potato Bake Recipe


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     Antipasto Potato Bake

Category   Salads - Soups - Sidedishes
Sub Category   Vegetarian
Servings   10
Preptime   +/- 40 min

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 teaspoon minced garlic
1/3 cup olive oil
1/2 cup seasoned bread crumbs
1 tablespoon butter, melted

In a bowl, combine potatoes, artichokes, peppers, olives, Parmesan 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 top. Bake, uncovered, at 375 for 20-25 minutes or until lightly browned.

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