Greek Potato Zucchini Casserole



2 1/2 lbs, ripe tomatoes, peeled , seeded and diced

1 large red bell pepper, chopped into medium chunks

1 lb. red potatoes, cut into 1/2 inch thick slices

2 onions, sliced

1 lb. zucchini, cut into 1/2 in slices

1/4 cup olive oil

2 cloves garlic, minced

2 tablespoons flat leaf parsley, chopped

1 tsp dried oregano

2 tablespoons fresh dill, chopped

1/2 tsp cinnamon

Preheat oven to 350 degrees.

Saute sliced onions over medium heat until just fragrant, add garlic and saute about 2 minutes more until fragrant. Add the remaining ingredients and cover with foil or lid and bake about 1 1/2  hours until potatoes are tender. I like to serve over brown rice.

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