Recipe #2 Roasted Potato, Garlic, and Red Pepper Salad

6 Garlic Cloves, Unpeeled
3 Lbs. Small Boiling Potatoes
2 Red Peppers
3 1/2 Tbs Extra - Virgin Olive Oil
3 Tbs. Balsamic Vinegar
1/2 Cup Small Fresh Basil Leaves

Preheat oven to 450 degrees Fahrenheit. Wrap garlic cloves in foil. Halve potatoes and cut peppers into 1/2 - inch pieces. Toss potatoes, peppers, and 3 Tbs. oil with salt and pepper. Arrange potatoes and peppers in one layer in large shallow baking pans and roast in middle and lower third of oven. Simultaneously, roast the garlic on either rack. Stir the potatoes occasionally, until tender and golden brown, about 35 minutes. When done, immediately toss with 2 Tbs. vinegar and cool. Remove garlic from foil and squeeze pulp into a bowl, mash garlic with 1/2 Tbs. oil and 1 Tbs. vinegar and toss with potatoes. Add basil just before serving. Can add olives, pine nuts, goat cheese, grilled chicken, etc.

I got this recipe from: Something Tow Chew On; and they got it from: epicurious.com
Thanks!
Check out: www.foodco-op.net for more delicious treats!

Happy Cooking!

Love,

Tiffany


"You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients." ~Julia Child