Mediterranean-Style Roasted Vegetables - cooking recipe
Ingredients
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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
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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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