Mediterranean-Style Roasted Vegetables
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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 |