1 to 1 1/2 lbs. green & red peppers
1 lb. potatoes, peeled
1 lg. onion, peeled
1 clove garlic, crushed
1/4 c. olive oil
Salt & pepper

Preheat oven to 425 degrees. Trim and clean peppers; cut into 1 1/2 inch vertical slices. Cut potatoes into thick slices. Cut onions into thick vertical slices. Place vegetables and garlic in shallow roasting pan. Add oil and salt and pepper. Toss to combine thoroughly. Bake, uncovered, turning occasionally, 30 to 45 minutes or until potatoes are tender. 4 servings.