1
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Cut potatoes into 1⁄2-inch-thick wedges. Halve, peel, and thinly slice onion. Slice top off green pepper; core and deseed, then cut into 1⁄2-inch-thick rings. Dice tomato into 1⁄4-inch pieces. Peel and finely chop garlic.