Roasted Mediterranean Vegetables

Name: Roasted Mediterranean Vegetables
Prep time: 15 min
Cook time: 45 min
Yield: 1
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 basil; 1/2 teaspoon oregano; 1/2 teaspoon chives; 4 garlic cloves, minced; salt and pepper, to taste

Roasted Mediterranean Vegetables was pinched from <a href="http://www.food.com/recipe/roasted-mediterranean-vegetables-428004" target="_blank">www.food.com.</a>

"A lovely, filling dish from my mom. I believe she got it from a market. You can use any color bell peppers - I like to use two different colors. I usually leave the skins on the potatoes and eggplant, but feel free to peel them before making the recipe, if that is your preference :)..."

INGREDIENTS

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12 ounces potatoes, cut into 1 1/2-inch chunks

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1 small eggplant, sliced and quartered

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2 bell peppers, chopped into 1-inch squares

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1 cup red onion, sliced

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2 tablespoons olive oil

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2 tablespoons balsamic vinegar

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1/2 teaspoon basil

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1/2 teaspoon oregano

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1/2 teaspoon chives

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4 garlic cloves, minced

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salt and pepper, to taste

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