Roasted Vegetables with Potatoes
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 The Spice Hunter Basil
1⁄2 teaspoon The Spice Hunter Oregano
1⁄2 teaspoon The Spice Hunter Freeze-Dried Chives
4 garlic cloves, minced
The Spice Hunter Salt and Pepper, to taste
Preheat oven to 425°F
On a baking sheet, combine potatoes, eggplant, bell peppers, and red onion.
In a mixing bowl, whisk together the olive oil, balsamic vinegar, basil, oregano, chives, garlic and salt and pepper.
Pour olive oil mixture over the mixed vegetables and toss to coat.
Roast vegetables until tender, about 45 minutes. Stir halfway through the cooking time.