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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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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2 bell peppers, chopped into 1-inch squares
Instructions
- Preheat oven to 425°F.
- Prepare a shallow roasting dish with nonstick cooking spray.
- Combine potatoes, eggplant, both bell peppers, and the red onion slices and place in roasting dish.
- Whisk together the olive oil, balsamic vinegar, basil, oregano, chives, garlic and salt and pepper.
- Drizzle sauce over the mixed vegetables and toss to coat.
- Roast vegetables until tender, about 45 minutes. Stir halfway through the cooking time.