1
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce.
Halve bell pepper lengthwise; remove stem and seeds. Cut potatoes into ½-inch-thick wedges. Halve, peel, and slice shallot.
Toss shallot on a piece of foil with a drizzle of olive oil, half the vinegar (all for 4), salt, and pepper; cinch into a packet.