Roasted Mediterranean Vegetables

Name: Roasted Mediterranean Vegetables
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

11 ingredients

6 steps

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.