Ingredients:
1 1/2 lbs red potatoes
1 tablespoon olive oil
1 1/2 teaspoons olive oil
1 red bell peppers
1 yellow bell peppers or 1 orange bell peppers
1 small red onions
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon balsamic vinegar
1/4 cup fresh basil leaves, chopped
Directions:
Preheat oven to 425*. Spray large shallow metal roasting pan with non-stick spray.
Cut potatoes into 1 1/2-inch chunks; place in pan. Toss with 1 tablespoon oil.
Bake 10 minutes.
Cut bell peppers into chunks, (I like strips), cut onion through core and into wedges.
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.
Return to oven; bake 20 minutes longer or until vegetables are brown and tender, stirring once.
Transfer to large serving bowl. Drizzle vinegar over vegetables, toss well to coat.
Add basil ; toss again. Serve warm.
Servings: 6
Time preparation: 20 min.
Time total: 50 min.