Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb To 1 1/2 lb bell peppers 1 lg Sweet onion
-red and green 1/4 c Olive oil
1 lb Potatoes Salt and pepper

Wash and clean the peppers and cut into 1 1/2- 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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