The assignment was to bring a vegetarian savory appetizer - so I made 2. This potato salad is equally as good with a fork as a skewer. Cut red peppers and peeled (or unpeeled) potatoes into large bite sized pieces. Toss with olive oil and salt, then smooth into a single layer on a parchment paper lined sheet pan with a half head of garlic. Roast at 425 for 40 minutes.
The other dish is Persian cucumber slices with smoked paprika and celery salt. Yum!