Roman Roasted Vegetables - cooking recipe

Ingredients

1 lb potato, cut into 1/4 inch slices (3 medium)
1 small red bell pepper, seeded and cut into 1/2 inch strips
1 small green bell pepper, seeded and cut into 1/2 inch strips
1 medium onion, peeled and cut into 1/2 inch wedges
1 1/2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 large garlic cloves, minced
salt, to taste

Preparation

Heat oven to 450 degrees. Line a large rimmed baking sheet with aluminum foil. Coat with cooking spray. Set aside.
In large bowl, toss potatoes, peppers, and onion with oil to coat. Arrange in a sincle layer on baking sheet. Roast 15 minutes.
Sprinkle vegetables with vinegar and garlic. Toss thoroughly, and arrange again in single layer.
Continue to roast 15 minutes or until vegetables are tender and lightly browned. Season with salt.