Use What You Have: Roasted Onions, Peppers & Potatoes
I found all these ingredients in my kitchen. They needed to be used, so I used what I had! This is a great side dish that can easily be done on the grill, too!
1 red bell pepper, thinly sliced
1/2 medium sized red onion, sliced
1 lb. fingerling or new potatoes, halved
1 1/2 Tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1. Preheat oven to 425º.
2. Toss all vegetables in olive oil, salt and pepper.
3. Line baking sheet with aluminum foil.
4. Place vegetables in a single layer on baking sheet.
5. Roast for 45-50 minutes, flipping the vegetables half way through. Vegetables will be soft yet crispy to the bite.
6. Serve immediately.