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Roasted Potatoes with Mushrooms and Red Bell Peppers

Serves: Makes 4 servings

Ingredients:

  • 1 pound Yukon Gold potatoes, unpeeled, cut into 34-inch chunks
  • 2 large (about 1 pound total) red bell peppers seeded and cut into 34-inch squares
  • 8 ounces mushrooms, any variety, halved or quartered if large
  • 12 yellow onion, cut into 18-inch wedges
  • 2 cloves garlic, finely chopped
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoon chopped fresh oregano, or 12 teaspoon dried
  • 1 teaspoon coarse salt
  • Freshly ground black pepper


Procedures:

Almost any trio of vegetables well seasoned with salt and pepper, liberally sprinkled with fresh herbs, drizzled with olive oil, and roasted in a hot oven will make a delicious side dish. Cook the vegetables for about an hour, stirring them occasionally so the pieces that have caramelized along the edges of the dish change places with the slowercooking vegetables in the center. Here is a simple combination to get you started. Serve with grilled meats, baked polenta, or roasted chicken.

  1. Preheat the oven to 400°F.


  2. Spread the potatoes, bell peppers, mushrooms, onion, and garlic in a 9 by 13-inch rectangular or oval baking dish. Drizzle with the olive oil. Sprinkle with 1 tablespoon of the fresh oregano or all of the dried oregano, the salt, and a generous grinding of black pepper. Toss with your hands to coat evenly.


  3. Roast for 45 to 55 minutes, turning the vegetables with a wide, slotted spatula every 15 minutes, or until the vegetables are caramelized and tender. Sprinkle with the remaining 1 tablespoon fresh oregano. Serve hot.

by Sur La Table & Andrews McMeel Publishing

 
 
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