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italian roasted vegetables in serving dish

Italian Roasted Vegetables

Claudia
Our Italian roasted vegetables dish combines sweet peppers, tomatoes, potatoes and onion, all roasted in a homemade balsamic vinaigrette.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner, Lunch, Main Course, meatless meal, Side Dish
Cuisine American
Servings 6
Calories 148 kcal

Ingredients
  

  • 2 medium potatoes
  • 1 medium yellow onion
  • 1 green pepper
  • 1 yellow pepper a second pepper of any color
  • 3 plum tomatoes
  • 3 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons basil
  • 2 teaspoons oregano
  • ½ teaspoon salt
  • ½ teaspoon pepper

Instructions
 

Prepare Ingredients

  • Chop the green and yellow peppers, tomatoes, onion and potatoes into bite sized pieces
  • In a a small dish or measuring cup, mix together the olive oil, balsamic vinegar, basil, oregano, salt and pepper to make the dressing
  • Put the chopped vegetables in a large skillet or large shallow baking dish. Pour the dressing over the chopped vegetables and with clean hands, toss the vegetables around until they are all coated with the dressing.

Cooking Instructions

  • Preheat oven to 400 degrees
  • Put the vegetables, mixed with the dressing, into a preheated oven. It will take 45 minutes - 1 hour to cook. Because time can vary due to the size of your pieces or the size of your baking dish, check for doneness after 45 minutes. When tender the vegetables are done.
  • After coming from the oven let the vegetables rest for at least 5 minutes before serving. This lets the juices in the pan soak into the vegetables, to get a rich caramelized balsamic flavor.

Notes

You can use peppers of any color for this recipe. The varying colors are only for show. Use two of any color combination you want. Recently I have noticed that peppers that are other than green, are usually about the same price, so why not wow the crowd with an array of colors. Our feature picture speaks for itself when it comes to how beautiful the finished dish looks served. 

Nutrition

Calories: 148kcalCarbohydrates: 19gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 204mgPotassium: 496mgFiber: 3gSugar: 4gVitamin A: 387IUVitamin C: 72mgCalcium: 34mgIron: 1mg
Keyword roasted peppers, roasted tomaotes, roasted vegetables, summer vegetables roasted, uses for balsamic dressing, vegetables roasted in balsamic dressing
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