1-1/2 lb. red potatoes
1 tbsp. olive oil
1 red bell pepper
1 yellow or orange bell pepper
1 small red onion
1-1/2 tsp. olive oil
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. black pepper
1 tbsp. balsamic vinegar
1/4 c. chopped fresh basil leaves

Preheat oven to 425°F. Spray large shallow metal roasting pan with nonstick cooking spray. Cut potatoes into 1-1/2 inch chunks; place in pan. Drizzle 1 tablespoon oil over potatoes; toss to coat.

Bake 10 minutes. Cut bell peppers into 1-1/2 inch chunks. Cut onion through core into 1/2-inch wedges. Add bell peppers and onion to pan. Drizzle remaining 1-1/2 teaspoons oil over vegetables; sprinkle with garlic, salt and black pepper. Toss well to coat. Return to oven; bake 18 to 20 minutes or until vegetables are browned and tender, stirring once. Transfer to large serving bowl. Drizzle vinegar over vegetables; toss to coat. Add basil; toss again. Serve warm or at room temperature with additional black pepper if desired.

Serves 6.