Herb Harvest Vegetable Casserole

• 4 new potatoes, cut in 1/4-inch slices
• 1/4 c. butter
• 1 Tbsp. dried sage
• 1 Tbsp. dried tarragon
• 3 red bell peppers, seeded and sliced
• 1 onion, thinly sliced
• 1/2 c. uncooked long grain rice
• 3 medium zucchini, thinly sliced
• 4 medium tomatoes, sliced
• 1 c. shredded Swiss cheese

1. Grease a 2 1/2-quart casserole dish and arrange half of the potato slices in overlapping rows.
2. Dot with half of the butter. Sprinkle with half of the sage, tarragon, peppers, onion, rice and zucchini.
3. Dot with remaining butter and repeat layering.
4. Cover and bake at 350u0b0 for 1 1/2 hours or until potatoes are tender. Remove cover and top with tomato slices and cheese.
5. Bake for 10 minutes or until tomatoes are warm and cheese has melted.
6. Let stand 10 minutes before serving.

potatoes, butter, sage, tarragon, red bell peppers, onion, long grain rice, zucchini, tomatoes, swiss cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=684080 (may not work)