Roman Roasted Vegetables

Side Dish

At a Glance

  • Potato Type: Russet
  • Prep Method: Roasted
  • Yield: 4
  • Prep Time:
  • Ready Time:
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Providing 127% of the recommended daily value for vitamin C per serving, these garlic-tossed veggies make an aromatic side-kick to any main dish!


1 pound (3 medium) unpeeled potatoes, cut into ¼-inch slices

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 ½-inch wedges

1 1/2 tablespoons olive oil

1 tablespoon balsamic vinegar

2 large garlic cloves, minced

Salt, to taste


Heat oven to 450 degrees. Line a large rimmed baking sheet with aluminum foil; coat with vegetable cooking spray; set aside. In large bowl, toss potatoes, peppers, and onion with oil to coat; arrange in single layer on baking sheet. Roast 15 minutes. Sprinkle vegetables with vinegar and garlic; toss thoroughly and arrange again in single layer. Continue to roast about 15 minutes until vegetables are tender and lightly browned. Season with salt.

Calories: 151 Fat: 5g Sodium: 149mg Vitamin C: 76% Fiber: 4g Protein: 4g Potassium: 686mg

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