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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 425*. Spray large shallow metal roasting pan with non-stick spray. | 2. Cut potatoes into 1 1/2-inch chunks; place in pan. Toss with 1 tablespoon oil. | 3. Bake 10 minutes. | 4. Cut bell peppers into chunks, (I like strips), cut onion through core and into wedges. | 5. Add peppers and onion to pan. Drizzle remaining 1 1/2 teaspoon oil over vegetables; sprinkle with garlic, salt and black pepper. Toss well to coat. | 6. Return to oven; bake 20 minutes longer or until vegetables are brown and tender, stirring once. | 7. Transfer to large serving bowl. Drizzle vinegar over vegetables, toss well to coat. | 8. Add basil ; toss again. Serve warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red potato	1 1/2	1/2		476.2726	108.1819	12.8594	0.9525
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
olive oil	1 1/2	1/2		119.34	0.0	0.0	13.5
red bell pepper	1			-	-	-	-
yellow bell pepper	1			-	-	-	-
red onion	1			-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
balsamic vinegar	1	tablespoon		14.08	2.7248	0.0784	0.0
basil leaf	1/4	cup	chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.