Roasted dill vegetable

 Easy and tasty--you can vary amounts as desired

1 red bell pepper

1 green bell pepper

1/3 of an onion ( you can add green onions at the end)

1 and 1/2 pounds of red potatoes

2 corn on the cob

coarse salt

Cumin

dried dill ( or fresh if you have it)

black pepper

olive oil

Preheat oven to 425 F

IN a large bowl place chopped bell peppers (green and red), chopped onions, and cut up red potatoes (I leave skin on if they are in good condition--I usually chop them 1/4 to 1/2 inch thick. Toss everything with some olive oil---I just spray mine with olive oil but you can use 2-3 tablespoons.  Sprinkle everything with cumin, dill , salt, and a bit of black pepper.  Wrap corn that you have husked in foil and place at either end of the pan (I used 13 by 9 inch pan). Place the veggies in between (NOTE:you can also leave the husk on and not use foil).  Bake 30 minutes and then remove the corn, saving for later.  Put the pan back in the oven for another 30 minutes or until the potatoes are fork tender.  When the veggies are done in the pan then cut your corn off the cob and mix with the  veggies before serving---You could also cut the corn on the cob in wedges if desired . PS: If you didn't cook with onions and you want green onions now is the time to add them.