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Mediterranean-Style Roasted Vegetables

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Course Side Dish
Cuisine Mediterranean
Servings 6

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.