Mediterranean-Style Roasted Vegetables
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Mediterranean-Style Roasted Vegetables
Yield: Makes 6 servings
This colorful side dish is a perfect accompaniment to grilled chicken or pork.
Ingredients:
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
1/2
teaspoon salt
1/4
teaspoon black pepper
1
tablespoon balsamic vinegar
1/4
cup chopped fresh basil leaves
Preparation:
1.
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.
2.
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.
3.
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.
Nutritional Information:
| Serving Size: 1/6 of total recipe (without additional black pepper) | |
| Sodium | 185 mg |
| Protein | 3 g |
| Fiber | 1 g |
| Carbohydrate | 33 g |
| Saturated Fat | <1 g |
| Total Fat | 4 g |
| Calories from Fat | 19 % |
| Calories | 170 |
Dietary Exchange:
| Fat | 1/2 |
| Starch | 2 |
This recipe appears in: European
