Roasted Potatoes, Peppers and Onions

·   1 small red pepper, cut in 1/2-inch strips

·   1 small green pepper, cut in 1/2-inch strips

·   1 medium onion, cut in 1/2-inch thick rings

·   1-1/2 tablespoons extra virgin olive oil

·   1 tablespoon balsamic vinegar

·   2 cloves garlic, minced

·   1/2 teaspoon kosher salt

1.     Preheat oven to 450^oF.  Cover a large, rimmed baking pan with aluminum foil.  Spray pan with nonstick vegetable spray.

2.     In a large bowl, toss potatoes, red and green peppers and onion with extra virgin olive oil.  Spread vegetables in a single layer on baking pan.  Roast 15 minutes.

3.     Remove pan from oven. L Sprinkle vegetables with balsamic vinegar and minced garlic.  Mix together well.  Spread vegetables in a single layer on baking pan and return to oven for 15 minutes or until vegetables are tender and lightly browned.

4.     Season with salt and serve.
 Serves 4.