Ingredients
2 cans (14-1/2 ounces each) sliced potatoes, drained2 cans (14 ounces each) water-packed artichoke hearts, rinsed and drained2 jars (7 ounces each) roasted sweet red peppers, drained1 can (3.8 ounces) sliced ripe olives, drained1/4 cup grated Parmesan cheese1-1/2 teaspoons minced garlic1/3 cup olive oil1/2 cup seasoned bread crumbs1 tablespoon butter, melted
Preparation
In a large bowl, combine the potatoes, artichokes, peppers, olives, 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 the top.
Bake, uncovered, at 375° for 20-25 minutes or until lightly browned.
