Subj : Baked Peppers, Potatoes & Onions
To   : All
From : Ben Collver
Date : Fri Nov 21 2025 07:32:21

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baked Peppers, Potatoes & Onions
 Categories: Vegetables
      Yield: 4 Servings
 
      1 lb Bell peppers (red & green);
           - up to 1-1/2 lb
      1 lb Potatoes
      1 lg Sweet onion
    1/4 c  Olive oil
           Salt & pepper
 
  Wash and clean the peppers and cut into 1/2 to 2" pieces. Peel the
  potatoes if desired and cut them into 1" slices or chunks. Peel the
  onion and cut into chunks. Place everything in a shallow oven-proof
  dish and pour the oil over it. Rub the vegetables with the oil.
  Sprinkle with salt and lots of pepper. Bake in a preheated 425?F
  oven for approximately 40 to 45 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.
  
  Diane's Notes:
  
  * I like to make this with as many varieties of vegetables as
    possible. My usual combination include potatoes, red or yellow
    peppers, zucchini, yellow squash, onions, carrots, parsnips,
    turnips, and mushrooms. I sprinkle liberally with seasoned salt
    and lots of fresh ground pepper (I use a 5 pepper blend; white,
    black, green, pink and Szechuan.) I top it off with fresh
    rosemary and thyme, if I have it.

  * Though the original recipe called for a 30 minute cooking time,
    I've found that 40 to 45 minutes is more accurate.
  
  Recipe by Diane Lazarus
  
  Adapted FROM: Great Food Without Fuss
  by Frances McCullough & Barbara Witt
 
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