Southern Italian Roasted Peppers with Potatoes | Peperoni e patate

Preheat the oven to 200 °C (conventional top and bottom heat) or 180 °C with fan. Wash the vegetables thoroughly. Peel the potatoes and cut them into approx. 2-3 cm rustic cubes or thick wedges. Core and deseed the red and yellow bell peppers, then cut them into bite-sized pieces about the same size as the potatoes.

Peel the red onions and cut them into thick wedges. Peel the garlic cloves and crush them lightly with the flat side of a knife. Strip the fresh rosemary leaves from the stems and roughly chop them.

Spread the diced potatoes, chopped bell peppers, red onion wedges, and crushed garlic in a large, deeper baking tray. Make sure the vegetables fit comfortably in a single layer in the baking tray, so they roast nicely instead of just steaming.