Name: Potatoes with Sweet Red Peppers
Ingredients: -JUDI M. PHELPS (G.PHELPS1); 3 md Potatoes; peeled and cut into 1/2-inch slices; 2 md Onions; cut into eighths; 4 md Red bell peppers; cut lengthwise into thick slices; 1/4 lb Prosciutto; thinly sliced and shredded; 1 ts Fresh rosemary; finely chop.; Or; 1/2 ts Dried rosemary; crushed; 1/2 ts Salt; optional; 1/4 ts Freshly ground black pepper; 1/4 c Olive oil

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Italian	Vegetables, Italian	6	Servings

INGREDIENTS

		-JUDI M. PHELPS (G.PHELPS1)
3	md	Potatoes; peeled and cut into 1/2-inch slices
2	md	Onions; cut into eighths
4	md	Red bell peppers; cut lengthwise into thick slices
1/4	lb	Prosciutto; thinly sliced and shredded
1	ts	Fresh rosemary; finely chop.
		Or
1/2	ts	Dried rosemary; crushed
1/2	ts	Salt; optional
1/4	ts	Freshly ground black pepper
1/4	c	Olive oil

INSTRUCTIONS

Preheat the oven to 400 degrees.  Place the potatoes, onions and red
peppers in a large roasting pan.  Add the prosciutto, rosemary, salt and
black pepper; drizzle on the oil and toss to coat the vegetables.
Bake stirring 2 or 3 times for about 35 minutes or until the potatoes are
tender.
Source: The Best of Food and Wine, Italian Collection.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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