Roasted Potato and Red Pepper Salad: Wrap 3 garlic cloves in foil. Halve 1 1/2 # potatoes and 1 cut red bell pepper into 1/2-inch pieces. In a large bowl toss potatoes, bell peppers, and 2 tablespoons olive oil with salt and pepper to taste. Arrange potatoes and bell peppers in one layer on large shallow baking pans and roast in middle of oven (simultaneously, roast wrapped garlic), stirring occasionally, until potatoes are tender and golden brown, about 35 minutes@450deg. Immediately toss potatoes and peppers with 2 tbs balsamic vinegar and cool. Remove garlic from foil and squeeze pulp into a small bowl. With a fork mash garlic with1/2 tbs olive oil and tablespoon vinegar and toss together with potatoes and peppers and salt and pepper to taste. Just before serving, add ¼ c.chopped fresh basil. Serve potato salad at room temperature. (Can add olives, pine nuts, feta cheese, grilled chicken, or tuna.)