Ingredients:
1 1/2 lbs baking potatoes, peeled and quartered lengthwise
1 large sweet red peppers, halved,stemmed,seeded and cut into 8 wedges
1 large sweet green peppers, 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 1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
fresh rosemary, for garnish
Directions:
Preheat the oven to 400 degrees.
Arrange the potatoes and the red and green peppers alternately in a spoke pattern in a shallow, 12-inch round baking dish.
Pile the onions in the center.
Scatter the garlic over the top.
Drizzle with oil, and sprinkle with rosemary, salt and black pepper.
Bake in the preheated oven until the vegetables are lightly golden and tender, or about 45 minutes.
Garnish with fresh rosemary sprigs.
Servings: 4
Time preparation: 10 min.
Time total: 55 min.