Roasted Potatoes with Bell Peppers and Onions

• 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

1. Preheat the oven to 425F.
2. Scrub the potatoes well.
3. Cut them in half lengthwise, then into approximately 1/4-inch-thick slices.
4. Combine the potatoes with the remaining ingredients in a large mixing bowl and stir together.
5. Transfer to a roasting pan (foil-lined if you prefer).
6. Bake, stirring gently every 10 minutes, until the potatoes are tender and lightly browned, about 30 minutes, and serve.
7. Calories: 182
8. Total Fat: 6g
9. Protein: 2g
10. Carbohydrate: 31g
11. Cholesterol: 0mg
12. Sodium: 9mg

potatoes, red, onion, light olive oil, salt, salt

Taken from www.epicurious.com/recipes/food/views/roasted-potatoes-with-bell-peppers-and-onions-372875 (may not work)