Mediterranean Roasted Potatoes And Vegetables

• 1 1/2 lbs red potatoes
• 1 tablespoon olive oil
• 1 1/2 teaspoons olive oil
• 1 red bell pepper
• 1 yellow bell peppers or 1 orange bell pepper
• 1 small red onion
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon balsamic vinegar
• 1/4 cup fresh basil leaf, chopped

1. Preheat oven to 425*. Spray large shallow metal roasting pan with non-stick spray.
2. Cut potatoes into 1 1/2-inch chunks; place in pan. Toss with 1 tablespoon oil.
3. Bake 10 minutes.
4. Cut bell peppers into chunks, (I like strips), cut onion through core and into wedges.
5. Add peppers and onion to pan. Drizzle remaining 1 1/2 teaspoon oil over vegetables; sprinkle with garlic, salt and black pepper. Toss well to coat.
6. Return to oven; bake 20 minutes longer or until vegetables are brown and tender, stirring once.
7. Transfer to large serving bowl. Drizzle vinegar over vegetables, toss well to coat.
8. Add basil ; toss again. Serve warm.

red potatoes, olive oil, olive oil, red bell pepper, yellow bell peppers, red onion, garlic, salt, pepper, balsamic vinegar, fresh basil leaf

Taken from www.food.com/recipe/mediterranean-roasted-potatoes-and-vegetables-142704 (may not work)