Recipe Courtesy Helen Fletcher, The Ardent Cook
1 1/2 pound small red skinned new potatoes (sometimes labeled “B” or “new” potatoes)
2 tablespoons garlic cloves, quartered
1 1/2 cups red peppers, cut in 1” squares
1 1/2 cups yellow peppers, cut in 1” squares
1 cup red onions cut in half moons
Olive oil as needed
1/3 to 1/2 cups Calamata Olives, halved
1/4 cup fresh basil, chopped, optional
Preheat oven to 375 degrees. Cut the potatoes in half or quarters, depending upon the size. They should be fairly uniform in size. Place in a bowl with the garlic and drizzle with olive oil. Toss to coat completely. Sprinkle with salt and pepper and toss again. Arrange on a baking sheet in a single row. Bake for 35 to 45 minutes until browned, crisp and tender.
Combine the peppers and toss with olive oil. Sprinkle with salt and pepper and place on a baking sheet. Bake for 8 to 10 minutes or until just beginning to soften.
Toss onions with olive oil; salt and pepper. Bake for 10 to 12 minutes just until soft.
Mix all of the vegetables together and re-season if necessary. Stir in the basil and olives.
Serve hot or room temperature.
To make ahead: All of the vegetables may be prepped and oiled the day before. Proceed as above.