1 lb Bell peppers (red & green);
- up to 1-1/2 lb
1 lb Potatoes
1 lg Sweet onion
1/4 c Olive oil
Salt & pepper
Wash and clean the peppers and cut into 1/2 to 2" pieces. Peel the
potatoes if desired and cut them into 1" slices or chunks. Peel the
onion and cut into chunks. Place everything in a shallow oven-proof
dish and pour the oil over it. Rub the vegetables with the oil.
Sprinkle with salt and lots of pepper. Bake in a preheated 425°F
oven for approximately 40 to 45 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.
Diane's Notes:
* I like to make this with as many varieties of vegetables as
possible. My usual combination include potatoes, red or yellow
peppers, zucchini, yellow squash, onions, carrots, parsnips,
turnips, and mushrooms. I sprinkle liberally with seasoned salt
and lots of fresh ground pepper (I use a 5 pepper blend; white,
black, green, pink and Szechuan.) I top it off with fresh
rosemary and thyme, if I have it.
* Though the original recipe called for a 30 minute cooking time,
I've found that 40 to 45 minutes is more accurate.
Recipe by Diane Lazarus
Adapted FROM: Great Food Without Fuss
by Frances McCullough & Barbara Witt
