Roast Potatoes With Peppers And Onions - cooking recipe

Ingredients

1 1/2 lb. Russet or baking potatoes (pared and quartered long wise)
1 large sweet red pepper, halved, stemmed, seeded and cut into 8 wedges
1 large green pepper, halved, stemmed, seeded and cut into 8 wedges
4 small onions, halved and quartered long wise
4 cloves garlic
1 tsp. fresh rosemary leaves or 1 tsp. dried rosemary, crumbled
1 1/4 tsp. salt
1/4 tsp. black pepper
3 Tbsp. olive oil

Preparation

Preheat oven to 400\u00b0.
Arrange potatoes and peppers alternately in spoke pattern in a large, shallow 12-inch round baking dish.
Pile the onions in center.
Scatter garlic on top. Drizzle with olive oil.
Sprinkle with rosemary, salt and pepper. Bake until veggies are lightly golden and tender, about 45 minutes.
Serves 4.
Contains 245 cal, 4 g protein, 11 g fat, 35 g carbohydrates, 700 mg salt and 0 mg cholesterol.