2 lg. large potatoes, with skin left on, scrubbed
2 large zucchini or yellow squash
3 large ripe tomatoes
1 large onion, sliced thin
5 jalapeno, sliced thin
3 cloves garlic
4 tbsp. olive oil
Coarsely ground black pepper & coarse salt to taste
1 cup chopped flat leaf parsley
1 lemon, finely zested
Preheat oven to 375 degrees.
Lightly grease a 9"x13" shallow baking pan with one tablespoon olive oil.
Thinly slice crosswise potatoes, tomatoes and zucchini (yellow and green squash may be combined for color variation), and onion.
Coarsely chop garlic.
Lay potatoes along entire bottom of pan, overlapping the slices by half.
Drizzle with one tablespoon of olive oil and sprinkle with pepper and salt.
Cover potatoes with squash slices.
Drizzle with another tablespoon of oil and sprinkle with salt, pepper, garlic, parsley and lemon zest.
Cover squash with the tomato slices and another tablespoon olive oil, pepper and remaining parsley. Bake for 50 minutes to one hour or until potatoes are tender.
Can be served either hot or at room temperature.