Recipe - Potatoes With Sweet Red Peppers

JUDI M. PHELPS (G.PHELPS1)
3 md Potatoes; peeled and cut
into 1/2inch slices
2 md Onions; cut into eighths
4 md Red bell peppers; cut
lengthwise into thick
slices
One fourth pound Prosciutto; thinly cut or sliced up
and shredded
1 teaspoon Fresh rosemary; finely chop.
Or
One half teaspoon Dried rosemary; crushed
One half teaspoon Salt; optional
One fourth teaspoon Freshly ground black pepper
One fourth cup Olive oil

Preheat the oven to 400 degrees. Place the potatoes, onions and red
peppers in a large roasting pan. Add the prosciutto, rosemary, salt and
black pepper; drizzle on the oil and toss to coat the vegetables.
Bake stirring 2 or 3 times for about 35 minutes or until the potatoes are
tender.

Source: The Best of Food and Wine, Italian Collection.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini