Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-JUDI M. PHELPS (G.PHELPS1)
3 md Potatoes; peeled and cut
-into 1/2-inch slices
2 md Onions; cut into eighths
4 md Red bell peppers; cut
-lengthwise into thick
-slices
1/4 lb Prosciutto; thinly sliced
-and shredded
1 ts Fresh rosemary; finely chop.
Or
1/2 ts Dried rosemary; crushed
1/2 ts Salt; optional
1/4 ts Freshly ground black pepper
1/4 c Olive oil

Preheat the oven to 400 degrees. Place the potatoes, onions and red
peppers in a large roasting pan. Add the prosciutto, rosemary, salt
and black pepper; drizzle on the oil and toss to coat the vegetables.
Bake stirring 2 or 3 times for about 35 minutes or until the
potatoes are tender.

Source: The Best of Food and Wine, Italian Collection.

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