Mediterranean-Style Roasted Vegetables
Mediterranean-Style Roasted Vegetables is an moderately easy dinner. Made with 1-1/2 lb. red potatoes, 1 tbsp. olive oil, 1 red bell pepper, 1 yellow or orange bell pepper and 1 small red onion, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
Preheat oven to 425Β°.
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 chunks. Cut onion through core 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.
Serves 6.
π· Perfect Pairings
Complete your meal with these
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