Roasted Potatoes

6 Maine potatoes, sliced
3 onions, sliced
1 green pepper, julienne
4 tablespoons olive oil
4 tablespoons balsamic vinegar
lemon pepper to taste

Prepared on gas grill on indirect heat wrapped in aluminum foil. Wash and slice potatoes to desired thickness. Place slices of each on individual serving sections of aluminum foil. Slice onion, separate into rings and layer over potatoes. Julienne peppers thinly and scatter over potatoes and onions. Mix balsamic vinegar and olive oil together and baste servings. Sprinkle with lemon pepper to taste. Fold foil over to make individual pouches. Roast on upper gas grill grate for 40 minutes on indirect heat.
Serves 6.

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