Mediterranean-Style Roasted Vegetables

🧂 Ingredients

• 1 1/2 lbs. red potatoes

  washed and cut into 1 1/2-inch chunks
• 2 tbsp. olive oil

  divided use
• 1 large red bell pepper

  seeded and cut into 1 1/2-inch chunks
• 1 large orange bell pepper

  seeded and cut into 1 1/2-inch chunks
• 1 large yellow bell pepper

  seeded and cut into 1 1/2-inch chunks
• 1 small red onion

  cut into 1/2-inch wedges
• 2 cloves garlic

  finely minced
• 1/2 tsp. sea salt
• 1/4 tsp. ground black pepper
• 1 tbsp. balsamic vinegar
• 1/4 cup fresh basil leaves

  minced or cut into thin strips

Instructions

• 1 Preheat oven to 425º.
• 2 Spray a 10×15” glass baking dish with olive oil cooking spray.
• 3 Place cut potatoes in pan; drizzle with 1 tablespoon olive oil.
• 4 Toss ingredients to coat.
• 5 Bake for 10 minutes.
• 6 Remove from oven.
• 7 Add cut bell peppers and onion to pan.
• 8 Drizzle with remaining 1 tablespoon olive oil.
• 9 Sprinkle ingredients with garlic, salt and pepper.
• 10 Toss well so all the veggies are well-coated.
• 11 Return pan to oven; bake 40-45 minutes, or until vegetables are tender and
  browned.
• 12 Stir veggies once.
• 13 Transfer the roasted vegetables to a large serving dish.
• 14 Drizzle first with balsamic vinegar; toss ingredients to coat.
• 15 Add basil leaves and toss again.
• 16 Serve immediately.
• 17 Add additional cracked black pepper on top, if desired. 

Nutrition Info