Recipe - Roasted Mediterranean Vegetables

2 One half tablespoon Olive oil; divided
1 pound Baby carrots
1 pound Red potatoes; cut in 11/2"
pc.
1 Seededred pepper; cut in
11/2" pc.
1 Seeded yellow bell pepper;
cut in 11/2" pc
1 small Red onion; cut into 1/2"
; wedges
4 Cloves garlic; minced
2 tablespoon Balsamic vinegar
One half teaspoon Salt
One fourth teaspoon Black pepper
One half cup Kalamata olives
One fourth cup Sliced basil leaves

Preheat oven to 425 degrees. Lightly oil large shallow metal roasting pan
or bottom of broiler pan with One half tablespoon oil. Place carrots and
potatoes in pan. Drizzle with remaining oil over vegetables; toss to coat.
Roast vegetables for 10 minutes.

Add peppers, onion and garlic to pan; toss to coat. Continue to roast until
vegetables are browned and tender, stirring once, about 2025 minutes. Add
vinegar, salt and pepper, toss to coat. Stir in olives if using. (At this
point, vegetables may be covered and refrigerated up to two days before
serving.) Stir in basil. Serve warm or at room temp. Makes 12