Roasted Mediterranean Vegetables
Ingredients
- 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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
620
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).