Monday, June 25, 2007

Mediterranean Style Roasted Vegetables

1 tablespoon plus 1 1.2 teaspoon olive oil
1 red bell pepper, sliced in large pieces
1 yellow or orange bell pepper, sliced into large pieces
1 small red onion, quartered
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon balsamic pepper
1/2 cup chopped fresh basil leaves.

Heat oven to 425 degrees F. Spray oil into large roasting pan. Cut potatoes into 1 1/2 inch chunks. Drizzle 1 tablespoon olive oil onto potatoes toss to coat. Roast for ten minutes in oven

Add the garlics ,peppers and onion. Drizzle some more oil. Sprinkle with the herbs, salt and pepper. Roast for another 18 to 20 minutes.

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