Roasted Vegetables with Potatoes
Rated 5.0 stars by 1 users
Category
Side Dishes
Ingredients
- 12 ounces potatoes, cut into 1 1/2-inch chunks
- 1 small eggplant, sliced and quartered
- 2 bell peppers, chopped into 1-inch squares
- 1 cup red onion, sliced
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
-
1⁄2 teaspoon The Spice Hunter Basil
-
1⁄2 teaspoon The Spice Hunter Oregano
-
1⁄2 teaspoon The Spice Hunter Freeze-Dried Chives
- 4 garlic cloves, minced
-
The Spice Hunter Salt to taste
-
The Spice Hunter Pepper to taste
Directions
Preheat oven to 425°F On a baking sheet, combine potatoes, eggplant, bell peppers, and red onion. In a mixing bowl, whisk together the olive oil, balsamic vinegar, basil, oregano, chives, garlic and salt and pepper. Pour olive oil mixture over the mixed vegetables and toss to coat. Roast vegetables until tender, about 45 minutes. Stir halfway through the cooking time.
Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device