Roasted Mediterranean Vegetables

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

METHOD

• 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.