Roman Roasted Vegetables
Ingredients
- 1 lb potato, cut into 1/4 inch slices (3 medium) ⓘ
- 1 small red bell pepper, seeded and cut into 1/2 inch strips ⓘ
- 1 small green bell pepper, seeded and cut into 1/2 inch strips ⓘ
- 1 medium onion, peeled and cut into 1/2 inch wedges ⓘ
- 1 1/2 tablespoons olive oil ⓘ
- 1 tablespoon balsamic vinegar ⓘ
- 2 large garlic cloves, minced ⓘ
- salt, to taste ⓘ
Instructions
- Heat oven to 450 degrees. Line a large rimmed baking sheet with aluminum foil. Coat with cooking spray. Set aside.
- In large bowl, toss potatoes, peppers, and onion with oil to coat. Arrange in a sincle layer on baking sheet. Roast 15 minutes.
- Sprinkle vegetables with vinegar and garlic. Toss thoroughly, and arrange again in single layer.
- Continue to roast 15 minutes or until vegetables are tender and lightly browned. Season with salt.
Nutrition & Diet Analysis (per serving)
533
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).