Mediterranean-Style Roasted Vegetables
YIELD Makes 6 servings
This colorful side dish is a perfect accompaniment to grilled chicken or pork.
|1‑1/2||pounds red potatoes|
|1||tablespoon plus 1-1/2 teaspoons olive oil, divided|
|1||red bell pepper|
|1||yellow or orange bell pepper|
|1||small red onion|
|2||cloves garlic, minced|
|1/4||teaspoon black pepper|
|1||tablespoon balsamic vinegar|
|1/4||cup chopped fresh basil leaves|
- Preheat oven to 425°F. 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 pieces. Cut onion 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.
This recipe appears in: European
|Serving Size:||1/6 of total recipe (without additional black pepper)|
|Saturated Fat||<1 g|
|Total Fat||4 g|
|Calories from Fat||19 %|