1 hr 10 min prep Fresh garden herbs are used to prepare this vegetable side dish. If you want to cook these in the oven with meat, adjust the oven temperature to correspond to the temperature that you are using to cook the other dishes (between 350 - 425 adjusting the time necessary to cook the vegetables.)

2 tsp rosemary, chopped
1 tbs chives, chopped
1 tsp oregano, chopped
2 potatoes, peeled
2 zucchini
1 onion
1 green pepper
olive oil
1 tsp salt
1/2 tsp pepper

2 tsp rosemary, chopped 1 tbs chives, chopped 1 tsp oregano, chopped 2 potatoes, peeled 2 zucchini 1 onion 1 green pepper 1 tsp salt 1/2 tsp pepper

1. Preheat over to 425.
2. Grease or oil 13x9 inch pan.
3. Combine herbs (rosemary, chives, and oregano) in small bowl.
4. Using a food processor or a knife, slice potatoes, zucchini, green pepper and onion into thin slices.
5. Toss vegetables.
6. In prepared pan, place one layer of vegetables, sprinkle with olive oil, add some herbs and salt and pepper.
7. Repeat layers (having 3 uneven layers)
8. Cook in preheated over for 20 min
9. Turn vegetables (vegetable layers will break up but that's okay)
10. Continue turning vegetables until all are turned over.
11. Continue cooking for 20-30 min or until vegetables are cooked and potatoes are golden brown.