Mediterranean Roasted Potatoes and Vegetables

"Sounds so good, just may have to try!"
 
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photo by VickyJ photo by VickyJ
photo by VickyJ
Ready In:
50mins
Ingredients:
11
Serves:
6
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ingredients

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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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Reviews

  1. 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 Recipe #8054. Both of us loved this! Thank you for the recipe, and I'll be making this again! :)
     
  2. 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
     
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RECIPE SUBMITTED BY

There is not much to say about me. I am a mother of 6 yr old girl, Austin. I enjoy cooking and anything that involves creativity. I especially like zaar for the endless possibilities!! It is my number 1 source for recipes.
 
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