Antipasto Potato Bake

• 2 (14 1/2 ounce) canssliced potatoes, drained
• 2 (14 ounce) cans water-packed artichoke hearts, rinsed and drained
• 2 (7 ounce) jars roasted sweet red peppers, drained
• 1 (3 7/8 ounce) can sliced ripe olives, drained
• 14 cup grated parmesan cheese
• 1 12 teaspoons minced garlic
• 13 cup olive oil
• 12 cup seasoned bread crumbs
• 1 tablespoon butter, melted

1. In a large bowl, combine the potatoes, artichokes, peppers, olives, Parmesan cheese and garlic.
2. Drizzle with oil; toss gently to coat.
3. Transfer to a greased 3 qt baking dish.
4. Toss bread crumbs and butter, sprinkle over the top.
5. Bake, uncovered at 375 for 20 to 25 minutes or until lightly browned.

potatoes, water, sweet red peppers, olives, parmesan cheese, garlic, olive oil, bread crumbs, butter

Taken from www.food.com/recipe/antipasto-potato-bake-428849 (may not work)