roasted mediterranean vegetables

Ingredients roasted mediterranean vegetables

12 oz Potatoes (cut into 1 1/2-inch chunks)
1 small Zucchini (sliced into rounds)
2 Bell Peppers (chopped into 1-inch squares)
1 cup Red Onion (sliced)
2 tbsp Olive Oil
2 tbsp Balsamic Vinegar
1/2 tsp Basil
1/2 tsp Oregano
1/2 tsp Chives
4 Garlic Cloves (minced)
1 Salt and Pepper to Taste

how to make roasted mediterranean vegetables

Preheat oven to 425℉.

Prepare a shallow roasting dish with nonstick cooking spray.

Combine potatoes, zucchini, 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.