2 tbsp. salad oil
2 garlic cloves, minced
2 med. onions, cut into 8 wedges each
1 1/2 lbs. of potatoes, peeled, cut into 1 1/2 inch chunks
2 green or red peppers, cut into 1 1/2 inch pieces
1 tsp. oregano or fennel seeds, crushed
1/2 tsp. salt
1/4 tsp. pepper

In 2 1/2 quart casserole, cook oil and garlic covered on high 1 1/2 to 3 minutes until garlic starts to brown. Add onions and potatoes, stir to coat with oil. Cook, covered, 3 minutes. Add peppers, oregano, salt and pepper; cook, covered on high 18 to 22 minutes until vegetables are tender, stirring 3 times during cooking. Serves 6.