This is a perfect accompaniment to Shake-and-Bake Tofu (page 138), since they both bake at 425°. This needs more time in the oven, so start it first. Complete the meal with a simple salad or coleslaw.

　　

Ingredients

4 to 6 servings

　　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 light olive oil

　　1/2 teaspoon salt-free herb-and-spice seasoning mix, optional

　　Salt and freshly ground pepper to taste

　　

Step 1

Preheat the oven to 425°F.

　　

Step 2

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

　　

Step 3

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).

　　

Step 4

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

　　

nutrition information

Step 5

Calories: 182

　　

Step 6

Total Fat: 6g

　　

Step 7

Protein: 2g

　　

Step 8

Carbohydrate: 31g

　　

Step 9

Cholesterol: 0mg

　　

Step 10

Sodium: 9mg

　　The Vegetarian 5-Ingredient Gourmet