Yield: 4 servings
|1 pounds||To 1 1/2 lb bell peppers red and green|
|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