Roasted Potatoes, Veggies & Olives

6 large baking potatoes, peeled and quartered
1/2 red bell pepper, chopped into large pieces
1/2 green pepper, chopped into large pieces
1/2 large red onion, roughly chopped
1⁄4 c. Garlic Olive Oil
2 Tbsp. Italian Herbs Balsamic
1⁄2 tsp. paprika
1⁄3 c. kalamata olives
1⁄3 c. parsley, finely chopped

Heat oven to 375F convection. Toss potatoes in Garlic Olive Oil, Italian Herbs Balsamic, and paprika. Arrange in single layer in roasting pan.

Bake for 45 minutes, stirring at least once approximately half way through cook time, until veggies are cooked and turning golden brown.

Add olives and cook for 10 minutes longer. Sprinkle with parsley and serve.

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