Name: Roasted Mediterranean Vegetables
Yield: 4 servings
Ingredients: 2 1/2 Tbs. olive oil, divided; 1 1-lb. pkg. baby carrots; 1 lb. red potatoes, cut into 1 1/2-inch chunks; 1 red pepper, seeded and cut into 1 1/2-inch chunks; 1 yellow bell pepper, seeded and cut into 1 1/2-inch chunks; 1 small red or sweet onion, cut into 1/2-inch wedges; 4 cloves garlic, minced; 2 Tbs. balsamic vinegar; 1/2 tsp. salt; 1/4 tsp. freshly ground black pepper; 1/2 cup kalamata olives, optional; 1/4 cup sliced fresh basil leaves

Servings: persons

2 1/2 Tbs. olive oil, divided
1 1-lb. pkg. baby carrots
1 lb. red potatoes, cut into 1 1/2-inch chunks
1 red pepper, seeded and cut into 1 1/2-inch chunks
1 yellow bell pepper, seeded and cut into 1 1/2-inch chunks
1 small red or sweet onion, cut into 1/2-inch wedges
4 cloves garlic, minced
2 Tbs. balsamic vinegar
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 cup kalamata olives, optional
1/4 cup sliced fresh basil leaves

1
Preheat oven to 425F.
2
Lightly oil large shallow metal roasting pan or bottom of broiler pan with 1/2 Tbs.
3
oil.
4
(Do not use a glass dish or vegetables will not brown.)
5
Place carrots and potatoes in pan.
6
Drizzle remaining oil over vegetables; toss to coat.
7
Roast vegetables 10 minutes.
8
Add peppers, onion and garlic to pan; toss to coat.
9
Continue to roast until vegetables are browned and tender, stirring once, about 20 to 25 minutes.
10
Add vinegar, salt and pepper; toss to coat.
11
Stir in olives if using.
12
(At this point, vegetables may be covered and refrigerated up to two days before serving.)
13
Stir in basil.
14
Serve warm or at room temperature.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Roasted Mediterranean Vegetables

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