Roasted Potatoes, Peppers and Onions with Rosemary

• Total Time: 55 mins
• Prep Time: 10 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

• 1 ½ lbs baking potatoes , peeled and quartered lengthwise
• 1 large sweet red pepper , halved,stemmed,seeded and cut into 8 wedges
• 1 large sweet green pepper , halved,stemmed,seeded and cut into 8 wedges
• 4 small onions , halved and quartered lengthwise
• 4 cloves garlic
• 3 tablespoons olive oil
• 1 tablespoon fresh rosemary or 1 teaspoon dried rosemary , crumbled
• 1 ¼ teaspoons salt
• ¼ teaspoon freshly ground black pepper
• fresh rosemary , for garnish

Directions:

1. Preheat the oven to 400 degrees.
2. Arrange the potatoes and the red and green peppers alternately in a spoke pattern in a shallow, 12-inch round baking dish.
3. Pile the onions in the center.
4. Scatter the garlic over the top.
5. Drizzle with oil, and sprinkle with rosemary, salt and black pepper.
6. Bake in the preheated oven until the vegetables are lightly golden and tender, or about 45 minutes.
7. Garnish with fresh rosemary sprigs.

Reviews

[VA]

I had a pkg of mini sweet red, yellow and orange peppers that needed to be used up. Made this as directed but (unfortunately) forgot the garlic. The veggies were delicious and I agree with others that the amount of oil could be reduced.

[DanaJoy!]

Great! I used herbs de provence as a previous reviewer suggested. I also used green, red, orange and yellow bell peppers. The dish wasn't browning, so after about 35 minutes, got worried and transferred the food to a fry pan. Yum.