Roasted Potatoes and Peppers

By bersbear

Ingredients

• 4 Yukon Gold or russet potatoes, peeled and cut into 1/2-inch slices
• 1 large yellow onion, halved and cut into 1/4-inch slices
• 2 red bell peppers, seeded and cut lengthwise into 1/2-inch strips
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1 teaspoon finely chopped fresh basil or 1/2 teaspoon dried
• 1/4 teaspoon hot red pepper flakes
• 1 tablespoon balsamic vinegar

Preparation

Step 1

Preheat the oven to 400 degrees. Place the potatoes, onions, and bell peppers in a large roasting pan. Add the salt, black pepper, and the oil and toss to coat the vegetables. Roast, stirring occasionally, for about 45 minutes, or until the vegetables are tender. Sprinkle on the basil, red pepper flakes, and vinegar, toss to combine, and serve.