Spanish Roasted Potatoes and Peppers Gelson's

Ingredients

• 1 package Melissas Peewee potatoes
• 2 red bell peppers seeded and cut into 1/2 inch pieces
• 1 large ripe heirloom tomato cored and quartered
• 1 large onion cut into 8 wedges
• 1 1/2 tablespoons Napa Valley organic olive oil divided
• 1 teaspoon dried oregano
• 12 Melissas organic garlic cloves unpeeled
• 1 1/2 teaspoons sherry vinegar