Recipe: Six-Layer Dinner (no meat)

SIX-LAYER DINNER

"This is a dish that Montana organic grain farmer Alice Berner makes to take out to her husband, Bud, and the others when they're working in the fields. As simple to make as slicing the vegetables, it's a stay-at-home dish, the kind you can put in the oven and forget about while you occupy yourself elsewhere. Sometimes, when I want a bit of a change, I add the herbs; but at other times I just cook the vegetables plain, to enjoy their simple, full sweetness.

You may want to serve this alongside roast chicken or grilled fish; or for an all-vegetable meal, serve a green salad alongside. And don't forget a hearty bread and perhaps a lightly chilled Rose de Provence."

6 small Russet potatoes, peeled and thinly sliced
3 small onions, peeled and thinly sliced
4 small carrots, peeled and thinly sliced
2 large green bell peppers, cored, seeded, and thinly sliced
Salt and freshly ground pepper
2 large cloves garlic, peeled and thinly sliced
1 sprig fresh rosemary, or 1 teaspoon dried (optional)
Several sprigs fresh thyme, or 1/2 teaspoon dried (optional)
1 teaspoon honey
1 (28 ounce) can Italian plum tomatoes, with liquid, coarsely chopped, or 4 cups cooked fresh tomatoes

Handful of herbs, such as parsley and chives, minced, for garnish (optional)

Preheat the oven to 350 degrees F. Lightly oil a 10x12-inch oval baking dish.

Layer the vegetables in the baking dish, beginning with a layer of potatoes, then following with onions, carrots, and green peppers, sprinkling the layers evenly with salt and pepper, the garlic, and herbs. Repeat until all the vegetables and herbs are used, ending with the peppers.

Mix the honey with the tomatoes, and pour over the vegetables. Cover the dish, and bake in the center of the oven until the vegetables are tender and have blended together, about 2 1/2 hours. Remove from the oven, sprinkle with the garnish if desired, and serve.

Makes 8 to 10 servings
Source: Farmhouse Cookbook by Susan Herrmann Loomis