Tag: Tangy

Tangy Roasted Vegetables

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Tangy Roasted Vegetables

Course: Salad, Side Dish
Servings: 6
Calories: 141kcal


  • 2 cups red potatoes
  • 1/2 medium red bell pepper
  • 1/2 medium yellow bell pepper
  • 1 cup mushrooms
  • 1/2 cup zucchini
  • 1 tbsp minced garlic
  • 1/4 cuo Bertolli olive oil
  • 2 tsp dried rosemary
  • 1/2 tsp black pepper
  • 2 tsp  balsamic vinegar 


  • Cut potatoes into 1" cubes. Place in a large pot of water and boil for 10 minutes. Drain water, add fresh water and cook until tender.
  • Cut bell peppers into bite-sized pieces, cut mushrooms in half, slice zucchini and mince garlic.
  • Add the bell peppers, mushrooms, zucchini, garlic, olive oil and rosemary to potatoes. Mix well.
  • Spread vegetables on a broiler pan, sprinkle with black pepper, and broil for 12 to 15 minutes, until vegetables are slightly browned at the edges. Stir a few times during cooking.
  • Add vegetables back to the large bowl and toss with the balsamic vinegar. Serve hot or at room temperature.


Calories: 141kcal | Carbohydrates: 14g | Protein: 2g | Fat: 9g | Cholesterol: 0mg | Sodium: 7mg | Potassium: 240mg | Fiber: 2g | Calcium: 20mg | Phosphorus: 48mg