Monday, July 24, 2017
Roasted Mediterranean Vegetables
Roasted Mediterranean Vegetables 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 Preheat oven to 425°F. Prepare a shallow roasting dish with nonstick cooking spray. Combine potatoes, eggplant, both bell peppers, and the red onion slices and place in roasting dish. Whisk together the olive oil, balsamic vinegar, basil, oregano, chives, garlic and salt and pepper. Drizzle sauce over the mixed vegetables and toss to coat. Roast vegetables until tender, about 45 minutes. Stir halfway through the cooking time.