Roasted Mediterranean Vegetables Recipe

Name: Roasted Mediterranean Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 oz Potatoes (cut into 1 1/2-inch chunks); 1 small Zucchini (sliced into rounds); 2 Bell Peppers (chopped into 1-inch squares); 1 cup Red Onion (sliced); 2 tbsp Olive Oil; 2 tbsp Balsamic Vinegar; 1/2 tsp Basil; 1/2 tsp Oregano; 1/2 tsp Chives; 4 Garlic Cloves (minced); 1 Salt and Pepper to Taste

Servings: persons

12 oz Potatoes (cut into 1 1/2-inch chunks)
1 small Zucchini (sliced into rounds)
2 Bell Peppers (chopped into 1-inch squares)
1 cup Red Onion (sliced)
2 tbsp Olive Oil
2 tbsp Balsamic Vinegar
1/2 tsp Basil
1/2 tsp Oregano
1/2 tsp Chives
4 Garlic Cloves (minced)
1 Salt and Pepper to Taste

1
Preheat oven to 425F.
2
Prepare a shallow roasting dish with nonstick cooking spray.
3
Combine potatoes, zucchini, both bell peppers, and the red onion slices and place in roasting dish.
4
Whisk together the olive oil, balsamic vinegar, basil, oregano, chives, garlic and salt and pepper.
5
Drizzle sauce over the mixed vegetables and toss to coat.
6
Roast vegetables until tender, about 45 minutes.
7
Stir halfway through the cooking time.

334

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 oz Potatoes (cut into 1 1/2-inch chunks), 1 small Zucchini (sliced into rounds), 2 Bell Peppers (chopped into 1-inch squares), 1 cup Red Onion (sliced), and more.

Yes, Roasted Mediterranean Vegetables falls under the Vegetarian 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.

Roasted Mediterranean Vegetables

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