Ingredients
-
12
-
1
-
2
-
1
-
2
-
2
-
1/2
-
1/2
-
1/2
-
4
-
-
-
-
-
Directions
Roasted Mediterranean Vegetables, A lovely, filling dish from my mom. I believe she got it from a market. You can use any color bell peppers – I like to use two different colors. I usually leave the skins on the potatoes and eggplant, but feel free to peel them before making the recipe, if that is your preference :
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat Oven to 425f. |
|
2
Done
|
Prepare a Shallow Roasting Dish With Nonstick Cooking Spray. |
|
3
Done
|
Combine Potatoes, Eggplant, Both Bell Peppers, and the Red Onion Slices and Place in Roasting Dish. |
|
4
Done
|
Whisk Together the Olive Oil, Balsamic Vinegar, Basil, Oregano, Chives, Garlic and Salt and Pepper. |
|
5
Done
|
Drizzle Sauce Over the Mixed Vegetables and Toss to Coat. |
|
6
Done
|
Roast Vegetables Until Tender, About 45 Minutes. Stir Halfway Through the Cooking Time. |
