Roasted Bell Pepper and Potatoes

I could eat a whole plate of oven roasted vegetables and call it 'dinner'.  Couldn't you?  The other night, I had a icebox full of leftovers that didn't quite go together, like leftover stir-fry veggies, baked yellow squash, and pinto beans.  It didn't help that I had a hankering for fried potatoes.  That's when I got the idear to roast up some spuds and the last green bell pepper and add them to the buffet of reheated leftover vegetables. We had a veggie-palooza! Everything got eaten up and the icebox was empty and ready for my next grocery shop.  I just love it when a plan comes together. ;D

ROASTED BELL PEPPER and POTATOES for 3

  • green bell pepper, cut into 1 inch pieces
  • 1 large yellow or white potato, cut into 1 inch chunks
  • 1 teaspoon oil
  • course salt and ground pepper

Heat oven to 425ºF degrees.

On a large sheet pan, drizzle enough oil to coat bell pepper and potato chunks. Use clean hands to toss the vegetables well and coat the sheet pan, too. Spread vegetables in a single layer. Season generously with salt and pepper.

Bake for 25 to 35 minutes, until all the vegetables are tender. Midway through roasting, turn the veggies once with a metal spatula. Potatoes will have a crispy outside and remain creamy, soft on the inside.