Mediterranean-Style Roasted Vegetables
Ingredients
- 1 1/2 Lb Red potatoes cut into 1/2 inch chunks
- 2 Tbl Plus 1/ 1/2 teaspoons olive oil, divided
- 1 Red bell pepper cut into 1/2 inch pieces
- 1 Yellow or orange bell pepper cut into 1/2 inch pieces
- 1 Small red onion cut into 1/2 inch wedges
- 2 Cloves garlic, minced
- 1/2 Tsp Salt
- 1/4 Tsp Black pepper
- 1 Tbl Balsamic vinegar
- 1/4 Cup Chopped fresh basil
Instructions
- Preheat oven to 425 degrees. Spray large roasting pan with nonstick cooking spray.
- Place potatoes in prepared pan. Drizzle with 2 tablespoons oil; toss to coat evenly. Roast 10 minutes.
- Add bell peppers and onion to pan. Drizzle with remaining 1 1/2 tsp oil. Sprinkle with garlic, salt and black pepper; toss to coat evenly.
- Roast 18 to 20 minutes or until vegetables are browned and tender, stiffing once.
- Transfer vegetables to large service dish. Drizzle with vinegar; toss to coat evenly. Add basil; toss again. Serve warm or at room temperature.