Mediterranean Roasted Potatoes and Vegetables

READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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