Ingredients
18 oz potatoes, cut into bit-sized pieces
1.5 pounds brussel sprouts
4 tomaotes, chopped
2 garlic cloves, chopped
2 tablespoons oregeno
2 tablespoons basil
2 tablespoons thyme
1 pinch chili pepper
1 tablespoon capers
3 tablespoons olive oil
10 ounces mozzeralla
1.5 ounces parmesan
1 tablespoon butter
Preparation
Preheat oven to 400 F. Oil large caserole dish.
Cook potatoes in a medium pot in salt water for 15 minutes (until just barely soft).
Cut crosses into the bottom of the brussel sprouts and steam for 10 minutes.
Build the following layers in the caserole dish: -potatoes -brussel sprouts -tomatoes -chili & herbs & capers -slices of mozzeralla -parmesan -dots of butter
Bake for 15 minutes.
