Roasted Baby Red Potatoes

3/4 lb baby red potato, washed, quartered
1/2 medium bell pepper, cut in 1/2-inch chunks
1/2 large red onion, cut in 1/2-inch chunks
10 medium garlic cloves, peeled
1 tablespoon olive oil
1/2 teaspoon dried basil
A dash of salt and pepper to taste

Directions
1. Preheat oven to 450 degrees.
2. Spray an oven-proof dish with non-stick cooking spray. Add vegetables and drizzle with olive oil, tossing to coat.
3. Sprinkle with freshly ground pepper and salt to taste.
4. Place dish in oven and bake for 15 minutes, stir and return to oven for an additional 15 minutes or until potatoes are just tender.
5. Sprinkle with dried basil, adjust salt and pepper as needed, cover and allow to stand for 5 to 10 minutes before serving.

{We have gotten some great fresh onions, green peppers and red potatoes from our neighbor's garden and from Bruce Giest's garden. I found this recipe online and it surprisingly turned out very yummy. I did have to cook mine a bit longer to soften the potatoes.}