Ingredients
- 6- 7 Medium to large sized potatoes I prefer Idaho
- 2 Medium sized red bell peppers
- 3 Tablespoons of EVOO Extra Virgin Olive Oil
- Sea Salt to taste
- Cracker Pepper to taste
- 1 Tablespoon of minced rosemary
- 1 Tablespoon of minced basil
Instructions
- Preheat oven to 375
- Cut, clean, and dice bell peppers and potatoes into smaller sized square pieces.
- In large bowl, mix all ingredients thoroughly.
- Place in a place in a casserole dish (only because it looks pretty) or a 9 x 9 heat proof glass dish.
- Bake for 30 - 35 minutes.