Title: Potatoes with Sweet Red Peppers
Categories: Vegetable Italian
Yield: 6 Servings

3	md	Potatoes; peeled and cut into 1/2-inch slices
2	md	Onions; cut into eighths
4	md	Red bell peppers; cut lengthwise into thick slices
1/4	lb	Prosciutto; thinly sliced and shredded
1	ts	Fresh rosemary; finely chop.
		Or
1/2	ts	Dried rosemary; crushed
1/2	ts	Salt; optional
1/4	ts	Freshly ground black pepper
1/4	c	Olive oil

Preheat the oven to 400 degrees. Place the potatoes, onions and red peppers in a large roasting pan. Add the prosciutto, rosemary, salt and black pepper; drizzle on the oil and toss to coat the vegetables. Bake stirring 2 or 3 times for about 35 minutes or until the potatoes are tender.

Source: The Best of Food and Wine, Italian Collection.

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