Mediterranean Roasted Potatoes and Vegetables

Total Time
Prep 20 mins
Cook 30 mins

Sounds so good, just may have to try!

Ingredients Nutrition


  1. Preheat oven to 425*. Spray large shallow metal roasting pan with non-stick spray.
  2. Cut potatoes into 1 1/2-inch chunks; place in pan. Toss with 1 tablespoon oil.
  3. Bake 10 minutes.
  4. Cut bell peppers into chunks, (I like strips), cut onion through core and into wedges.
  5. Add peppers and onion to pan. Drizzle remaining 1 1/2 teaspoon oil over vegetables; sprinkle with garlic, salt and black pepper. Toss well to coat.
  6. Return to oven; bake 20 minutes longer or until vegetables are brown and tender, stirring once.
  7. Transfer to large serving bowl. Drizzle vinegar over vegetables, toss well to coat.
  8. Add basil ; toss again. Serve warm.
Most Helpful

This was excellent! The only differences were that I forgot to use onion, added diced zucchini and used dried basil, instead of fresh. I had this along side asian vegies and Barbecue Hamburger Patties. Both of us loved this! Thank you for the recipe, and I'll be making this again! :)

VickyJ May 17, 2007

This was a very nice recipe that I made for my husband (the vegetarian)to take to work. I added a whole bulb of garlic and just slightly crushed it. I also put the vinegar in at the onset. He loved it and asked me make it often

FoodFromSicily November 17, 2005