Harvest Potato-Vegetable Casserole

4 pounds potatoes, peeled, cut into 1/8-inch thick slices
1 1/4 teaspoons salt
1/2 teaspoon pepper
3 yellow peppers, cut into
    1/2-inch wide slices
1 pound ripe plum tomatoes, cut into 1/4-inch thick slices
1 teaspoon chopped fresh rosemary leaves
1/2 teaspoon dried oregano leaves
4 large cloves garlic, minced
1/4 cup olive oil
1/4 cup shredded Parmesan cheese

Preheat oven to 400 degrees F.

With oil, grease 4-quart shallow baking dish.In dish, layer one third of the potatoes, one third of the salt and pepper, half the peppers and tomatoes and half the herbs and garlic; repeat. Top with remaining potatoes, salt and pepper. Drizzle with 1/4 cup oil. Bake 1 hour or until potatoes are tender and top is light brown. Sprinkle with cheese; bake 5 minutes. Let sit 10 minutes before serving.