Oven Roasted Potatoes & Peppers

Amount

 Measure

 Ingredient -- Preparation Method

--------

 ------------

 --------------------------------

3

 large

 potatoes -- peeled and cubed

2

 large

 green bell peppers -- seeded and sliced

1

 large

 sweet onion -- cut into pieces

2

 cloves

 garlic -- thinly sliced

3

 tablespoons

 olive oil

2

 teaspoons

 basil

2

 teaspoons

 lemon pepper

2

 tablespoons

 balsamic vinegar

2

 teaspoons

 oregano

2

 tablespoons

 Dijon mustard

Prepare the vegetables and place in Ziploc bag.

Mix olive oil, balsamic vinegar, Dijon mustard, basil, oregano and lemon pepper together well. Pour over vegetables and shake the bag to coat the vegetables evenly.

Pour vegetable mixture into a 2 quart casserole dish. Cover. 

Bake at 350F for 90 minutes or until vegetables are tender.

Makes 6 servings.

Per Serving: 136 Calories; 7g Fat (45.6% calories from fat); 2g Protein; 17g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 181mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

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