Roasted Mediterranean Vegetables   

Ingredients :
2 1/2	tbl	olive oil, divided
1	lb	baby carrots
1	lb	red potatoes, cut in 1-1/2" pc.
1	x	seededred pepper, cut in 1-1/2" pc.
1	x	seeded yellow bell pepper, cut in 1-1/2" pc
1	sm	red onion, cut into 1/2" wedges
4	x	cloves garlic, minced
2	tbl	balsamic vinegar
1/2	tsp	salt
1/4	tsp	black pepper
1/2	cup	kalamata olives
1/4	cup	sliced basil leaves

How to cook :

Preheat oven to 425 degrees.
Lightly oil large shallow metal roasting pan or bottom of broiler pan with 1/2 tablespoon oil.
Place carrots and potatoes in pan.
Drizzle with remaining oil over vegetables; toss to coat.
Roast vegetables for 10 minutes.
Add peppers, onion and garlic to pan; toss to coat.
Continue to roast until vegetables are browned and tender, stirring once, about 20-25 minutes.
Add vinegar, salt and pepper, toss to coat.
Stir in olives if using.
(At this point, vegetables may be covered and refrigerated up to two days before serving.
) Stir in basil. Serve warm or at room temp.
Makes 12 servings, 3grams of fat per 3/4 cup serving.

Tags : Vegetarian Warm Room

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