Garlicky Roasted Potato and Bell Pepper Salad

• 2 pounds potatoes golden, peeled, cut into 3/4-inch chunks
• 1 1/2 tablespoons olive oil
• 1 large sweet red bell peppers cut into 3/4-inch chunks
• 2 cloves garlic crushed
• 2 each italian plum (roma) tomatoes chopped, or halved cherry tomatoes
• 1 each red onion halved, thinly sliced
• 1 tablespoon olive oil, extra-virgin
• 1 1/2 tablespoons balsamic vinegar
• 1 tablespoon parsley leaves freshly chopped
• 1 x salt and black pepper to taste

1. Preheat the oven to 400F (200C).
2. Put the potato chunks on a large nonstick baking sheet.
3. Drizzle the olive oil, and season with salt and pepper to taste.
4. Toss with your hands to coat well.
5. Roast the potatoes for 20 minutes.
6. Place the bell pepper pieces and crushed garlic onto the tray.
7. Stir with a wooden spoon to mix evenly.
8. Roast for another 15 minutes, place the red onions on top, and continue to roast for another 10 minutes or so, or until potatoes become slightly golden and tender.
9. Remove from the oven and let cool for 10 minutes without any stirring.
10. In a large mixing bowl, add the roasted potato, bell peppers, onions, and tomato.
11. Whisk together the vinegar and extra-virgin olive oil in a small bowl until well blended.
12. Season to taste with salt and black pepper.
13. Pour over the salad, and sprinkle the parsley over.
14. Gently toss until evenly coated.
15. Serve warm, at room temperature or chilled.

potatoes golden, olive oil, sweet red bell peppers, garlic, italian plum, red onion, olive oil, balsamic vinegar, parsley, salt

Taken from recipeland.com/recipe/v/garlicky-roasted-potato-bell-pe-54177 (may not work)