Baked Peppers, Potatoes, And Onions Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 lbs: To 1 1/2 lb bell peppers,
1 large: Sweet onion,
-red and green,
1/4 cup: Olive oil,
1 lbs: Potatoes,
Salt and pepper,
Directions:
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
Submitted By DIANE LAZARUS On 02-15-95
Source from luhu.jp
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
Submitted By DIANE LAZARUS On 02-15-95
Source from luhu.jp