| 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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