Roasted Mediterranean Vegetables

• 12 oz. potatoes, cut into 1 1/2-inch pieces
• 1 small eggplant, peeled and cut into 3 x 1/2-inch sticks
• 2 bell peppers, any color, cut into 1-inch squares
• 1 cup red onion, sliced
• 2 Tbsp. Private Selection Extra Virgin Olive Oil
• 2 Tbsp. Private Selection Balsamic Vinegar
• 1/2 tsp. Private Selection Basil
• 1/2 tsp. Private Selection Oregano
• 1/2 tsp. chives
• 4 cloves garlic, minced
• Salt and pepper, to taste

1. 1. Preheat oven to 425 degrees F.
2. 2. Combine the first 4 ingredients in a large, shallow roasting pan.
3. 3. Whisk together the oil, vinegar, herbs, garlic, salt and pepper in a small bowl until blended.
4. 4. Drizzle the mixture over the vegetables and stir to coat.
5. 5. Roast uncovered, until the vegetables are tender, stirring once halfway through the roasting time.
6. Serve warm.

potatoes, eggplant, bell peppers, red onion, private selection, private selection, private selection basil, private selection oregano, chives, garlic, salt

Taken from www.epicurious.com/recipes/member/views/roasted-mediterranean-vegetables-1265431 (may not work)