Roman-Roasted Potatoes with Peppers and Onions

Vegetable oil cooking spray
3 jumbo unpeeled Wisconsin* Russet Potatoes, cut in 1/4-inch slices
2 small red bell peppers, seeded and cut in 1/2-inch strips
2 small green bell peppers, seeded and cut in 1/2-inch strips
2 medium onions, peeled and cut in 1/2-inch wedges
3 tablespoons olive oil
2 tablespoons balsamic vinegar
4 large garlic cloves,minced
Salt

1. Preheat oven to 450°F.
2. Line a large rimmed baking sheet with aluminum foil and coat with cooking spray.
3. In a large bowl, toss potatoes, peppers and onions with olive oil to coat. Arrange in a single layer on the baking sheet. Roast for 15 minutes.
4. Remove vegetables from the oven and sprinkle with vinegar and garlic. Toss thoroughly and arrange again in a single layer.
5. Continue to roast for 15 minutes, or until vegetables are tender and lightly browned. Season to taste with salt.

Makes 8 servings.