Roman Roasted Vegetables

Name: Roman Roasted Vegetables
Ingredients: 1 lb potato, cut into 1/4 inch slices (3 medium); 1 small red bell pepper, seeded and cut into 1/2 inch strips; 1 small green bell pepper, seeded and cut into 1/2 inch strips; 1 medium onion, peeled and cut into 1/2 inch wedges; 1 1/2 tablespoons olive oil; 1 tablespoon balsamic vinegar; 2 large garlic cloves, minced; salt, to taste

8 ingredients

4 steps

Ingredients

1 lb potato, cut into 1/4 inch slices (3 medium)
1 small red bell pepper, seeded and cut into 1/2 inch strips
1 small green bell pepper, seeded and cut into 1/2 inch strips
1 medium onion, peeled and cut into 1/2 inch wedges
1 1/2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 large garlic cloves, minced
salt, to taste

Directions

1

Heat oven to 450 degrees. Line a large rimmed baking sheet with aluminum foil. Coat with cooking spray. Set aside.
2

In large bowl, toss potatoes, peppers, and onion with oil to coat. Arrange in a sincle layer on baking sheet. Roast 15 minutes.
3

Sprinkle vegetables with vinegar and garlic. Toss thoroughly, and arrange again in single layer.
4

Continue to roast 15 minutes or until vegetables are tender and lightly browned. Season with salt.