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Mediterranean-Style Roasted Vegetables | Can't Stay Out of the Kitchen | this fantastic #RoastedVegetables #recipe is the perfect accompaniment to #fish, #steaks, #PorkChops or #LambChops. It's easy to toss together for weeknight dinners too. The combination of flavors is so mouthwatering & irresistible, you'll want seconds! #RedPotatoes #vegetables #BellPeppers #basil #Mediterranean #GlutenFree #vegan #LowCalorie #healthy #MediterraneanStyleRoastedVegetables

Mediterranean-Style Roasted Vegetables

Teresa Ambra
Mediterranean-Style cooking is so heart healthy. And these Mediterranean-Style Roasted Vegetables are a sumptuous way to enjoy good food! They're easy to toss together for weeknight dinners and taste superbly with grilled steaks, fish, pork chops or lamb chops. Every mouthwatering bite will have you licking your chops! Healthy, low calorie, gluten free and vegan.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Side Dish, Vegetable
Cuisine Mediterranean
Servings 6
Calories 157 kcal

Equipment

  • 1 10x15" glass baking dish or 9x13" glass baking dish
  • measuring spoons
  • 1 sharp knife to cut vegetables
  • 1 cutting board
  • 1 large wooden spoon or slotted spatula to stir vegetables

Ingredients
  

  • 1 1/2 lbs. red potatoes washed and cut into 1 1/2-inch chunks
  • 2 tbsp. olive oil divided use
  • 1 large red bell pepper seeded and cut into 1 1/2-inch chunks
  • 1 large orange bell pepper seeded and cut into 1 1/2-inch chunks
  • 1 large yellow bell pepper seeded and cut into 1 1/2-inch chunks
  • 1 small red onion cut into 1/2-inch wedges
  • 2 cloves garlic finely minced
  • 1/2 tsp. sea salt
  • 1/4 tsp. ground black pepper
  • 1 tbsp. balsamic vinegar
  • 1/4 cup fresh basil leaves minced or cut into thin strips

Instructions
 

  • Preheat oven to 425º.
  • Spray a 10x15” glass baking dish with olive oil cooking spray.
  • Place cut potatoes in pan; drizzle with 1 tablespoon olive oil.
  • Toss ingredients to coat.
  • Bake for 10 minutes.
  • Remove from oven.
  • Add cut bell peppers and onion to pan.
  • Drizzle with remaining 1 tablespoon olive oil.
  • Sprinkle ingredients with garlic, salt and pepper.
  • Toss well so all the veggies are well-coated.
  • Return pan to oven; bake 40-45 minutes, or until vegetables are tender and browned.
  • Stir veggies once.
  • Transfer the roasted vegetables to a large serving dish.
  • Drizzle first with balsamic vinegar; toss ingredients to coat.
  • Add basil leaves and toss again.
  • Serve immediately.
  • Add additional cracked black pepper on top, if desired. 

Notes

NOTE: The original recipe directed the vegetables be cooked 18-20 minutes after the first 10-minute bake of the potatoes. I found the recipe wasn’t even half way done by that time. I cooked the combined vegetables for 40-45 minutes after the initial 10 minute baking period.
 
Recipe adapted from Taste of Home.
 
Taste of Home no longer has a search engine that allows you to search recipes by title. Most of the time, you have to weed through thousands of recipes in collections. If any link is to be found, I find direct links through google, not their own website. I could not locate a direct page for this recipe. But it is in the cookbook noted above.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 157kcalCarbohydrates: 26gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 184mgPotassium: 736mgFiber: 4gSugar: 5gVitamin A: 1836IUVitamin C: 138mgCalcium: 28mgIron: 1mg
Keyword bell peppers, gluten free, healthy, low calorie, Mediterranean, potatoes, roasted vegetables, side dish, vegan
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