Roasted Mediterranean Vegetables |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A lovely, filling dish from my mom. I believe she got it from a market. You can use any color bell peppers - I like to use two different colors. I usually leave the skins on the potatoes and eggplant, but feel free to peel them before making the recipe, if that is your preference :) Ingredients:
12 ounces potatoes, cut into 1 1/2-inch chunks |
1 small eggplant, sliced and quartered |
2 bell peppers, chopped into 1-inch squares |
1 cup red onion, sliced |
2 tablespoons olive oil |
2 tablespoons balsamic vinegar |
1/2 teaspoon basil |
1/2 teaspoon oregano |
1/2 teaspoon chives |
4 garlic cloves, minced |
salt and pepper, to taste |
Directions:
1. Preheat oven to 425°F.
2. Prepare a shallow roasting dish with nonstick cooking spray.
3. Combine potatoes, eggplant, 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. Stir halfway through the cooking time.
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