Servings: 4-6

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Garlicky Potatoes Mediterranean


12 ounces Frieda’s Fingerling Potatoes, cut into 1 ½-inch pieces
1 small eggplant, peeled and cut into 3 x ½-inch sticks
2 bell peppers, any color cut into 1-inch squares
1 cup sliced red onion
2 tablespoons olive or vegetable oil
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh Basil
1 tablespoon chopped fresh Oregano
1 tablespoon chopped fresh Chives
1 clove Frieda’s Elephant Garlic clove, minced, or 4 regular garlic cloves
Salt and pepper to taste


Combine the first 4 ingredients in a large, shallow roasting pan. Whisk together the oil, vinegar, herbs, garlic, salt and pepper in a small bowl until blended. Drizzle the mixture over the vegetables and stir to coat. Roast, uncovered, at 425 degrees for about 20 minutes or until the vegetables are tender, stirring once halfway through the roasting time.

Analyzed to serve 6: Calories 130, Total Fat 5 g, Saturated Fat 0.5 g, Cholesterol 0 mg, Sodium 20 mg, Carbohydrate 20 g, Dietary Fiber 4 g, Protein 3 g, Vitamin A 15% DV, Vitamin C 90% DV, Potassium 572 mg