Roasted Potatoes with Bell Peppers and Onions

This is a perfect accompaniment to Barbecue-Flavored Tofu Nuggets, and conveniently, they both bake at 425 degrees. Oven-roasting brings the best flavors out in veggies, so this needs only gentle seasoning. If you’re making the tofu nuggets as suggested, round out the meal with a simple salad or coleslaw.

Serves: 4 to 6

• 4 to 5 large potatoes, preferably red-skinned or Yukon gold
• 2 medium red or green bell peppers or 1 of each, cut into thick strips
• 1 large onion, halved and sliced
• 2 tablespoons safflower oil
• 1 teaspoon salt-free seasoning blend (like Spike or Mrs. Dash),
  or to taste
• Salt and freshly ground pepper to taste

Preheat the oven to 425º F.

Scrub the potatoes well. Cut them in half lengthwise, then into approximately 1/4-inch thick slices.

Combine the potatoes with the remaining ingredients in a large mixing bowl and stir together. Transfer to a roasting pan (foil-lined if you prefer).

Bake, stirring gently every 10 minutes, until the potatoes are tender and lightly browned, about 30 minutes, and serve.

• Here are more recipes using bell peppers.
• Find more easy, tasty potato recipes