1 pounds red potatoes, sliced 1/8 inch thick
1 cup Roma tomatoes, sliced
1 cup thinly sliced red onion, separated into rings
3 tablespoons chopped fresh basil
2 tablespoons sliced ripe olives
1/2 cup fat free chicken broth
2 teaspoons olive oil
1/2 cup grated parmesan cheese
Salt and pepper to taste

Preheat oven to 400 degrees. Place 1/3 of the potato slices in a 2-quart casserole dish sprayed with nonstick cooking spray. Top potatoes with 1/3 of the tomato slices, 1/3 of the onion slices, 1-tablespoon basil and all of the salt and pepper. Repeat the layers except for the salt and pepper. Sprinkle olives over top layer. Combine broth and oil and drizzle over the casserole. Cover with foil and bake for 40 minutes at 400 degrees. Uncover and bake 25 minutes or until potatoes are tender. Sprinkle potatoes with Parmesan cheese and bake for 3 minutes or until cheese melts.

Makes 8 Servings
Serving Size: 6 ounces