Mediterranean-Style Roasted Vegetables


Mediterranean-Style Roasted Vegetables Photo
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
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon balsamic vinegar
1/4 cup chopped fresh basil leaves


  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.
This recipe appears in: European
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
Fat 1/2
Starch 2
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