ROASTED POTATOES, ONIONS AND PEPPERS

SERVES 4

This is another dish that I learned from Italian friends. I had forgotten about it until I saw a similar recipe. I am glad it is back because it is such an easy and delicious potato side dish. You may substitute other herbs and, if desired, use just one type of bell pepper.

INGREDIENTS

4 medium potatoes, scrubbed and cut into about 1-inch pieces

1 medium onion, chopped into about 1-inch pieces

1 medium red bell pepper, cut into about 1-inch pieces

1 medium green bell pepper, cut into about 1-inch pieces

4 large cloves garlic, coarsely chopped

2 teaspoons dried oregano leaves

1 teaspoon dried thyme leaves

Salt and pepper to taste

2 tablespoons olive oil

Preheat oven to 400° F. Place all of the vegetables on a large baking sheet or shallow roasting pan. Sprinkle with the herbs, salt and pepper. Drizzle with the oil, then toss well to combine. Spread into one layer. Roast until potatoes are tender, about 45 minutes, turning occasionally. Serve hot or room temperature.

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