Mediterranean-Style Roasted Vegetables – a delicious recipe with red potatoes, olive oil, red bell pepper, orange bell pepper, red onion, olive oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 425u00b0.
2
Spray large shallow metal roasting pan with nonstick cooking spray.
3
Cut potatoes into 1-1/2 inch chunks; place in pan.
4
Drizzle 1 tablespoon oil over potatoes; toss to coat.
5
Bake 10 minutes.
6
Cut bell peppers into 1-1/2 inch chunks. Cut onion through core into 1/2-inch wedges.
7
Add bell peppers and onion to pan.
8
Drizzle remaining 1-1/2 teaspoons oil over vegetables; sprinkle with garlic, salt and black pepper.
9
Toss well to coat.
10
Return to oven; bake 18 to 20 minutes or until vegetables are browned and tender, stirring once.
11
Transfer to large serving bowl.
12
Drizzle vinegar over vegetables; toss to coat.
13
Add basil; toss again.
14
Serve warm or at room temperature with additional black pepper if desired.
301
kcal
Calories
29
g
Fat
10
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1-1/2 lb. red potatoes, 1 Tbsp. olive oil, 1 red bell pepper, 1 yellow or orange bell pepper, and more.
Yes, Mediterranean-Style Roasted Vegetables falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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