Title: Potatoes with sweet red peppers
 Categories: Vegetables, Italian
      Yield: 6 Servings
 
           -JUDI M. PHELPS (G.PHELPS1)
      3 md Potatoes; peeled and cut
           -into 1/2-inch slices
      2 md Onions; cut into eighths
      4 md Red bell peppers; cut
           -lengthwise into thick
           -slices
    1/4 lb Prosciutto; thinly sliced
           -and shredded
      1 ts Fresh rosemary; finely chop.
           Or
    1/2 ts Dried rosemary; crushed
    1/2 ts Salt; optional
    1/4 ts Freshly ground black pepper
    1/4 c  Olive oil
 
   Preheat the oven to 400 degrees.  Place the potatoes, onions and red
  peppers in a large roasting pan.  Add the prosciutto, rosemary, salt
  and black pepper; drizzle on the oil and toss to coat the vegetables.
   Bake stirring 2 or 3 times for about 35 minutes or until the
  potatoes are tender.