Mediterranean-Style Roasted Vegetables - cooking recipe

Ingredients
    1-1/2 lb. red potatoes
    1 Tbsp. olive oil
    1 red bell pepper
    1 yellow or orange bell pepper
    1 small red onion
    1-1/2 tsp. olive oil
    2 cloves garlic, minced
    1/2 tsp. salt
    1/4 tsp. black pepper
    1 Tbsp. balsamic vinegar
    1/4 c. chopped fresh basil leaves
Preparation
    Preheat oven to 425\u00b0.
    Spray large shallow metal roasting pan with nonstick cooking spray.
    Cut potatoes into 1-1/2 inch chunks; place in pan.
    Drizzle 1 tablespoon oil over potatoes; toss to coat.
    Bake 10 minutes.
    Cut bell peppers into 1-1/2 inch chunks. Cut onion through core into 1/2-inch wedges.
    Add bell peppers and onion to pan.
    Drizzle remaining 1-1/2 teaspoons oil over vegetables; sprinkle with garlic, salt and black pepper.
    Toss well to coat.
    Return to oven; bake 18 to 20 minutes or until vegetables are browned and tender, stirring once.
    Transfer to large serving bowl.
    Drizzle vinegar over vegetables; toss to coat.
    Add basil; toss again.
    Serve warm or at room temperature with additional black pepper if desired.
    Serves 6.

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