TLC Cooking "Mediterranean-Style Roasted Vegetables"

Mediterranean-Style Roasted Vegetables

Mediterranean-Style Roasted Vegetables

YIELD Makes 6 servings
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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:

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

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

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