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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Baked Peppers, Potatoes & Onions   
    Categories: Vegetables   
         Yield: 4 Servings   
       
         1 lb Bell peppers (red & green);   
              - up to 1-1/2 lb   
         1 lb Potatoes   
         1 lg Sweet onion   
       1/4 c  Olive oil   
              Salt & pepper   
       
     Wash and clean the peppers and cut into 1/2 to 2" pieces. Peel the   
     potatoes if desired and cut them into 1" slices or chunks. Peel the   
     onion and cut into chunks. Place everything in a shallow oven-proof   
     dish and pour the oil over it. Rub the vegetables with the oil.   
     Sprinkle with salt and lots of pepper. Bake in a preheated 425?F   
     oven for approximately 40 to 45 minutes, or until the potatoes are   
     tender.   
        
     Variations:   
        
     Add sprigs of fresh rosemary or thyme and a few unpeeled garlic   
     cloves. Try different combinations of mixed vegetables, choosing your   
     favorites from among carrots, parsnips, celery, onions, potatoes,   
     turnips, winter squash, celery root, and yams. Turn into a light   
     supper by melting fontina, Monterey Jack, or mozzarella over the top.   
        
     Diane's Notes:   
        
     * I like to make this with as many varieties of vegetables as   
       possible. My usual combination include potatoes, red or yellow   
       peppers, zucchini, yellow squash, onions, carrots, parsnips,   
       turnips, and mushrooms. I sprinkle liberally with seasoned salt   
       and lots of fresh ground pepper (I use a 5 pepper blend; white,   
       black, green, pink and Szechuan.) I top it off with fresh   
       rosemary and thyme, if I have it.   
      
     * Though the original recipe called for a 30 minute cooking time,   
       I've found that 40 to 45 minutes is more accurate.   
        
     Recipe by Diane Lazarus   
        
     Adapted FROM: Great Food Without Fuss   
     by Frances McCullough & Barbara Witt   
       
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