Herb-Infused Mediterranean Roasted Vegetables with Potatoes
Delight in the vibrant flavors of the Mediterranean with this Herb-Infused Roasted Vegetables and Potatoes recipe. Perfectly roasted red potatoes, sweet bell peppers, and aromatic red onions come together in a colorful medley, enhanced by the goodness of fresh garlic, balsamic vinegar, and fragrant basil. This dish makes a wonderful main or side, ideal for gatherings or a wholesome weeknight dinner. It’s simple to prepare, bursting with flavor, and a beautiful addition to your table.
6
Servings
60
Calories
11
Ingredients
Ingredients
red potatoes
1 1/2 lbs (cut into 1 1/2-inch chunks)
olive oil
1 tablespoon (for tossing potatoes)
olive oil
1 1/2 teaspoons (for drizzling over vegetables)
red bell pepper
1 (cut into strips or chunks)
yellow or orange bell pepper
1 (cut into strips or chunks)
red onion
1 small (cut into wedges)
garlic cloves
2 (minced)
salt
1/2 teaspoon (for seasoning)
black pepper
1/4 teaspoon (for seasoning)
balsamic vinegar
1 tablespoon (for drizzling)
fresh basil leaf
1/4 cup (chopped)
Instructions
1
Preheat your oven to 425°F (220°C). Prepare a large shallow roasting pan by lightly spraying it with non-stick cooking spray.
2
Wash and cut the red potatoes into 1 1/2-inch chunks, then place them in the prepared roasting pan. Drizzle with 1 tablespoon of olive oil, ensuring all pieces are well-coated.
3
Roast the potatoes in the preheated oven for 10 minutes to begin the cooking process.
4
While the potatoes are roasting, wash and cut the bell peppers into strips or chunks, depending on your preference. Peel the red onion and cut it into wedges, slicing through the core to keep the pieces intact.
5
After 10 minutes, carefully remove the roasting pan from the oven and add the cut bell peppers and onion to the potatoes. Drizzle the remaining 1 1/2 teaspoons of olive oil over the vegetables.
6
Sprinkle the minced garlic, salt, and black pepper over the mixture. Use a spatula to toss everything together so that each piece is coated with oil and seasonings.
7
Return the roasting pan to the oven and continue baking for an additional 20 minutes or until the vegetables and potatoes are tender and have turned golden brown, stirring once during roasting for even cooking.
8
Once cooked, transfer the roasted vegetables and potatoes to a large serving bowl. Drizzle the balsamic vinegar over the top and toss gently to combine, allowing the flavors to meld.
9
Finally, add the freshly chopped basil to the bowl and give everything another gentle toss. Serve the dish warm, either on its own or as a flavorful side.
Nutrition Information
2.3g
Fat
9g
Carbs
1g
Protein
1.2g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is Herb-Infused Mediterranean Roasted Vegetables with Potatoes.
How many servings does this recipe provide?
This recipe provides 6 servings.
What is the required oven temperature?
The oven should be preheated to 425 degrees Fahrenheit (220 degrees Celsius).
What type of potatoes are used in this dish?
The recipe calls for 1 1/2 lbs of red potatoes.
How should the red potatoes be cut?
The red potatoes should be cut into 1 1/2-inch chunks.
How long should the potatoes roast before adding other vegetables?
The potatoes should roast alone for 10 minutes.
How much olive oil is used for the initial potato roasting?
One tablespoon of olive oil is used to coat the potatoes initially.
What varieties of bell peppers are included?
The recipe uses one red bell pepper and one yellow or orange bell pepper.
How should the red onion be prepared?
Peel the red onion and cut it into wedges, slicing through the core to keep the pieces intact.
How much additional olive oil is drizzled over the mixed vegetables?
An additional 1 1/2 teaspoons of olive oil is drizzled over the vegetables.
How many garlic cloves are required?
The recipe requires 2 minced garlic cloves.
What seasonings are used for the vegetable mixture?
The vegetables are seasoned with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
How long is the final roasting time once all vegetables are added?
The mixture should bake for an additional 20 minutes.
How do you ensure the vegetables roast evenly?
Stir the vegetables once during the roasting process for even cooking.
When should the balsamic vinegar be added?
The balsamic vinegar should be drizzled over the roasted vegetables after they are transferred to a serving bowl.
How much balsamic vinegar is needed?
The recipe calls for 1 tablespoon of balsamic vinegar.
What fresh herb is added at the end?
Freshly chopped basil is added at the very end.
How much fresh basil is used?
The recipe uses 1/4 cup of chopped fresh basil.
Is this recipe suitable for vegans?
Yes, this recipe is vegan as it contains no animal products.
Is this recipe gluten-free?
Yes, all ingredients listed in this recipe are naturally gluten-free.
How many calories are in one serving?
Each serving contains 60 calories.
What is the fat content per serving?
There are 2.3 grams of fat per serving.
How many carbohydrates are in a serving?
Each serving contains 9 grams of carbohydrates.
What is the protein content per serving?
There is 1 gram of protein per serving.
How much fiber does a serving provide?
Each serving provides 1.2 grams of fiber.
Can this dish be served as a main course?
Yes, it can be served as a wonderful main or a flavorful side dish.
What should the roasting pan be prepared with?
The roasting pan should be lightly sprayed with non-stick cooking spray.
What should the final texture of the vegetables be?
The vegetables should be tender and turned golden brown.
Is this recipe easy to prepare?
Yes, it is described as simple to prepare and an easy recipe.
How should this dish be served?
The dish should be served warm, either on its own or as a side.