Garlicky Roasted Potato and Bell Pepper Salad (#2024)

Serves
Ready
4
55
Minutes
Prep
Cook
10
Minutes
45
Minutes
Categories
Side Gluten Free Low Fat Vegetarian
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Ingredients

  • 2 pounds Potatoes golden, peeled, cut into 3/4-inch chunks
  • 1 1/2 tablespoons Olive Oil
  • 1 large Sweet Red Bell Peppers cut into 3/4-inch chunks
  • 2 cloves Garlic crushed
  • 2 Italian Plum (Roma) Tomatoes chopped, or halved cherry tomatoes
  • 1 Red Onion halved, thinly sliced
  • 1 Tbsp Extra-Virgin Olive Oil
  • 1 1/2 tablespoons Balsamic Vinegar
  • 1 Tbsp Parsley Leaves freshly chopped
  • 1 Salt And Black Pepper to taste

Directions

  1. Preheat the oven to 400° f (200° c).
  2. Put the potato chunks on a large nonstick baking sheet.
  3. Drizzle the olive oil, and season with salt and pepper to taste.
  4. Toss with your hands to coat well. Roast the potatoes for 20 minutes.
  5. Place the bell pepper pieces and crushed garlic onto the tray.
  6. Stir with a wooden spoon to mix evenly.
  7. Roast for another 15 minutes, place the red onions on top, and continue to roast for another 10 minutes or so, or until potatoes become slightly golden and tender.
  8. Remove from the oven and let cool for 10 minutes without any stirring.
  9. In a large mixing bowl, add the roasted potato, bell peppers, onions, and tomato.
  10. Whisk together the vinegar and extra-virgin olive oil in a small bowl until well blended. Season to taste with salt and black pepper.
  11. Pour over the salad, and sprinkle the parsley over. Gently toss until evenly coated.
  12. Serve warm, at room temperature or chilled.
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