ROMAN ROASTED VEGETABLES

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Make and share this Roman Roasted Vegetables recipe from Food.com.

Provided by SrtaMaestra

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

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