Mediterranean Roasted Potatoes Recipe | Simple & Flavorful

INGREDIENTS

1‑1/2 pounds red potatoes 1 tablespoon plus 1-1/2 teaspoons olive oil, divided 1 red bell pepper 1 yellow or orange bell pepper 1 small red onion 2 cloves garlic, minced 1/2 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon balsamic vinegar 1/4 cup chopped fresh basil leaves

PREPARATION:

1. Preheat oven to 425°F. Spray large shallow metal roasting pan with nonstick cooking spray. Cut potatoes into 1-1/2-inch chunks; place in pan. Drizzle 1 tablespoon oil over potatoes; toss to coat. Bake 10 minutes.
2. Cut bell peppers into 1-1/2-inch pieces. Cut onion into 1/2-inch wedges. Add bell peppers and onion to pan. Drizzle remaining 1-1/2 teaspoons oil over vegetables; sprinkle with garlic, salt and black pepper. Toss well to coat. Return to oven; bake 18 to 20 minutes or until vegetables are browned and tender, stirring once.
3. Transfer to large serving bowl. Drizzle vinegar over vegetables; toss to coat. Add basil; toss again. Serve warm or at room temperature with additional black pepper, if desired.

This recipe appears in: European NUTRITIONAL INFORMATION: Serving Size: 1/6 of total recipe (without additional black pepper) Sodium 185 mg Protein 3 g Fiber 1 g Carbohydrate 33 g Saturated Fat <1 g Total Fat 4 g Calories from Fat 19 % Calories 170 DIETARY EXCHANGE: Fat 1/2 Starch 2