Title: Baked Peppers, Potatoes, and Onions
Categories: Vegetable
Yield: 4 Servings

1	lb	To 1 1/2 lb bell peppers red and green
1	lb	Potatoes
1	lg	Sweet onion
1/4	c	Olive oil
		Salt and pepper

Wash and clean the peppers and cut into 1 1/2- to 2-inch pieces. Peel th potatoes if desired and cut them into 1-inch slices or chunks. Peel the onion and cut into chunks. Place everything in a shallow ovenproof dish and pour the oil over it. Rub the vegetables with the oil. sprinkle with salt and lots of pepper. Bake in a preheated 425F oven for approximately 30 minutes, or until the potatoes are tender.

Variations: Add sprigs of fresh rosemary or thyme and a few unpeeled garlic cloves. Try different combinations of mixed vegetables, choosing your favorites from among carrots, parsnips, celery, onions, potatoes, turnips, winter squash, celery root, and yams. Turn into a light supper by melting fontina, Monterey Jack, or mozzarella over the top.

Great Food Without Fuss by Frances McCullough and Barbara Witt ISBN 0-8050-2230-9 pg 173-174

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