| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Italian | Italian, Vegetables | 6 | Servings |
INGREDIENTS
| JUDI M. PHELPS | ||
| G.PHELPS1 | ||
| 3 | Potatoes, peeled and cut | |
| into 1/2-inch slices | ||
| 2 | Onions, cut into eighths | |
| 4 | Red bell peppers, cut | |
| lengthwise into thick | ||
| slices | ||
| 1/4 | lb | Prosciutto, thinly sliced |
| and shredded | ||
| 1 | t | Fresh rosemary, finely chop. |
| Or | ||
| 1/2 | t | Dried rosemary, crushed |
| 1/2 | t | Salt, optional |
| 1/4 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 262
Calories From Fat: 117
Total Fat: 13.1g
Cholesterol: 13.2mg
Sodium: 872.3mg
Potassium: 546.5mg
Carbohydrates: 27.9g
Fiber: 2.4g
Sugar: <1g
Protein: 8.7g