Appetizer Recipes

Spanish Roasted Potatoes and Peppers

Spanish Roasted Potatoes and Peppers



Spanish Roasted Potatoes and Peppers

Serves: 4


1 package Melissas Peewee potatoes
2 red bell peppers seeded and cut into 1/2 inch pieces
1 large ripe heirloom tomato cored and quartered
1 large onion cut into 8 wedges
1 1/2 tablespoons Napa Valley organic olive oil divided
1 teaspoon dried oregano
12 Melissas organic garlic cloves unpeeled
1 1/2 teaspoons sherry vinegar


Preheat oven to 425 Fahrenheit. Toss potatoes, peppers, tomato and onion with one tablespoon olive oil and dried oregano. Arrange in a single layer in a roasting pan and add garlic cloves around the pan bake until soft, about 45 minutes, shaking the pan about halfway through the cooking time.

Remove from oven and slip the garlic pieces out of their skins. Use the back of a spoon to mash the garlic and tomato pieces, mix vegetables with garlic and tomato. Stir in remaining 1 1/2 teaspoons olive oil and sherry vinegar.