1-1 1/2 lbs. green and red peppers
1 lb. potatoes, peeled
1 lb. onion, peeled
1 clove garlic, crushed
1/4 c. virgin olive oil
Salt and pepper to taste

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, 30-45 minutes or until potatoes are tender. Serves 4.