Monday, May 2, 2011

Roasted Rosemary Bell Peppers, Yukon Potatoes, & Onions

3-4 Yukon Gold Potatoes Cleaned Then Sliced With Vidalia Chop Wizzard
1 Onion Sliced With Vidalia Chop Wizzard
1 Red & 1 Orange Bell Pepper
1/4 - 1/2 TSP Sea Salt
1 TBSP Extra Virgin Olive Oil
1 TBSP Fresh Rosemary Leaves
1 Oven Casserole Dish

Add Oil To Dish, Add Potatoes, Add Peppers, Add Salt, Add Rosemary & Mix

Bake 350 for 45 Minutes to an Hour

Ready to Bake


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