Mediterranean-Style Roasted Vegetables


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
You Might Also Like
Tamale Beef Squares

Don't you dare go to fast-food taco restaurants when you can learn to cook authentic Mexican cuisine from your own kitchen.

Scallops Shrimp and Squid with Basil and Chilies

Have you ever wanted to cook authentic Thai food instead of going out to a fancy restaurant? Now you can with our Thai recipes.

search recipes
  • Most Popular