Roasted Potato Salad

Ingredients

1/2 lb potatoes (any kind)
3 tablespoons olive oil
1/2 cup olives, sliced (any kind)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small red onion, sliced
2 garlic cloves, minced
Salt/pepper, to taste
Ground cumin, to taste
Paprika, to taste


Preheat oven to 425 degrees F. Spray large roasting pan with non-stick spray or for easier cleaning, line the roasting pan with foil and then spray with non-stick spray.
Cut potatoes into 1 1/2 inch chunks, place in pan. Toss with 1 tablespoon oil. Bake for 10 minutes.
Add peppers and onions to pan. Drizzle remaining 2 tablespoons of olive oil over vegetables; sprinkle with garlic, salt/pepper, cumin, and paprika. Toss well to coat.
Return to oven and bake for 20 minutes longer or until vegetables are brown and tender, stirring once.
Transfer to a serving bowl and serve warm.