Roman Roasted Vegetables

SrtaMaestra's Note:

Another recipe from a Potato Board Pamphlet. I have not yet tried this.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 1 lb potato , cut into 1/4 inch slices (3 medium)
• 1 small red bell pepper , seeded and cut into 1/2 inch strips
• 1 small green bell pepper , seeded and cut into 1/2 inch strips
• 1 medium onion , peeled and cut into 1/2 inch wedges
• 1 ½ tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 2 large garlic cloves , minced
• salt , to taste

Directions:

1. Heat oven to 450 degrees. Line a large rimmed baking sheet with aluminum foil. Coat with cooking spray. Set aside.
2. In large bowl, toss potatoes, peppers, and onion with oil to coat. Arrange in a sincle layer on baking sheet. Roast 15 minutes.
3. Sprinkle vegetables with vinegar and garlic. Toss thoroughly, and arrange again in single layer.
4. Continue to roast 15 minutes or until vegetables are tender and lightly browned. Season with salt.

Reviews

[NorthwestGal]

This goes together really quickly, and it is a very tasty vegetable dish. I served it for dinner to go with baked salmon. The vegetables were soft in the middle but just starting to darken around the edges as if I had grilled them--just the way I like my vegetables! I don't like balsamic vinegar, so I reduced that by half, and the dish turned out yummy and very nicely roasted to perfection. I will make this often.