Recipe for Potatoes, Peppers, and Tomatoes 
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Yield:
1
Ingredients:
Amount Ingredient
3 lb red potatoes
scrubbed and cut into 1/4-inch-thick
1 slc OR 1-inch cubes
1 tsp garlic pepper
3 tbl dried basil
1 x onion, sliced
3 lrg tomatoes, thinly sliced
(about 1 1/4 pounds)
1 x red bell pepper, cut into strips
1 x green bell pepper, cut into strips
1/2 cup red wine vinegar
2 tbl olive oil
2/3 cup coarsely chopped pitted kalamata olives
OR 1, (5 3/4-ounce) can pitted ripe olives
Instructions:
Instructions: 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 1/2 of the potatoes in the bottom of a 6-quart electric slow cooker. Season with 1/2 of the garlic pepper and 1/2 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.

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