Roman Roasted Vegetables

Ingredients

• 1 lb potato, cut into 1/4 inch slices (3 medium)
• 1 small red bell pepper, seeded and cut into 1/2 inch strips
• 1 small green bell pepper, seeded and cut into 1/2 inch strips
• 1 medium onion, peeled and cut into 1/2 inch wedges
• 1 1/2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 2 large garlic cloves, minced
• salt, to taste

Directions

1. 1

   Heat oven to 450 degrees. Line a large rimmed baking sheet with aluminum foil. Coat with cooking spray. Set aside.

2. 2

   In large bowl, toss potatoes, peppers, and onion with oil to coat. Arrange in a sincle layer on baking sheet. Roast 15 minutes.

3. 3

   Sprinkle vegetables with vinegar and garlic. Toss thoroughly, and arrange again in single layer.

4. 4

   Continue to roast 15 minutes or until vegetables are tender and lightly browned. Season with salt.