Baked peppers, potatoes, and onions

Yield: 4 servings

Measure Ingredient
1 pounds To 1 1/2 lb bell peppers red and green
1 pounds Potatoes
1 large Sweet onion
¼ cup Olive oil
Salt and pepper

Wash and clean the peppers and cut into 1½- to 2-inch pieces. Peel th potatoes if desired and cut them into 1-inch slices or chunks.

Peel the onion and cut into chunks. Place everything in a shallow ovenproof dish and pour the oil over it. Rub the vegetables with the oil. sprinkle with salt and lots of pepper. Bake in a preheated 425F oven for approximately 30 minutes, or until the potatoes are tender.

Variations: Add sprigs of fresh rosemary or thyme and a few unpeeled garlic cloves. Try different combinations of mixed vegetables, choosing your favorites from among carrots, parsnips, celery, onions, potatoes, turnips, winter squash, celery root, and yams. Turn into a light supper by melting fontina, Monterey Jack, or mozzarella over the top.

Great Food Without Fuss by Frances McCullough and Barbara Witt ISBN 0-8050-2230-9 pg 173-174

Submitted By DIANE LAZARUS On 02-15-95

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