• 1-1/4 lbs. russet potatoes, peeled and cut into 1/4 inch slices
• 3 tomatoes, peeled, seeded and sliced
• 1 Tbs. plus 1 tsp. olive oil
• 1 large red onion, cut into 1/4 inch slices
• 1/4 tsp. thyme, or 1 tsp. fresh, chopped
• 1/4 tsp. fennel seed, crushed
• 1/8 tsp. salt (optional)
• 1/2 cup scallions, chopped
• 2 cloves garlic, thinly sliced
• 1/4 cup Greek or green olives*, optional, pitted and chopped
• 1-1/2 tsp. lemon thyme, or thyme
• aluminum foil

Preheat oven to 400°F. Place potatoes in a steamer basket over boiling water. Cover and steam 3 minutes or until tender. Remove from saucepan and set aside to drain. Chop half the tomatoes and combine with half the oil. Stir in onions, thyme, fennel seed, salt and pepper to taste. Set aside.

Lightly oil a shallow two quart baking dish. Sprinkle with half the scallions and garlic. Add a layer of the chopped tomato mixture, olives and lemon thyme. Top with potatoes and sliced tomatoes. Top with remaining scallions and drizzle with remaining oil. Bake 25 minutes covered loosely with foil. Uncover and bake another 20 minutes or until potatoes are tender.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 210, fat 5.2g, 21% calories from fat, cholesterol 0mg, protein 5.1g, carbohydrates 38.6g, fiber 5.2g, sugar 9.6g, sodium 24mg, diet points 4.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.2, Fruit: 0.0, Bread: 1.4, Lean meat: 0.0, Fat: 0.9, Sugar: 0.0, Very lean meat protein: 0.0

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* This ingredient not included in nutritional information.