Mediterranean Roasted Potatoes For Clay Cooker Recipes

MEDITERRANEAN ROASTED POTATOES AND VEGETABLES

Steps:

• Preheat oven to 425*. Spray large shallow metal roasting pan with non-stick spray.
• Cut potatoes into 1 1/2-inch chunks; place in pan. Toss with 1 tablespoon oil.
• Bake 10 minutes.
• Cut bell peppers into chunks, (I like strips), cut onion through core and into wedges.
• Add peppers and onion to pan. Drizzle remaining 1 1/2 teaspoon oil over vegetables; sprinkle with garlic, salt and black pepper. Toss well to coat.
• Return to oven; bake 20 minutes longer or until vegetables are brown and tender, stirring once.
• Transfer to large serving bowl. Drizzle vinegar over vegetables, toss well to coat.
• Add basil ; toss again. Serve warm.

MEDITERRANEAN POTATOES

Steps:

• Boil potatoes until just tender.
• Heal oil in large pan, add onion and cook until soft.
• Add garlic and paprika and cook for 1 minute.
• Stir in tomatoes, juice, rind, sugar, tomato paste and thyme.
• Simmer, covered, for 5 minutes and then add the potato and toss to coat.
• Cook until potatoes are tender about 10 minutes.
• Stir occasionally to prevent burning.
• Remove pan from heat and just before serving stir through olives, capers and feta.
• Sprinkle parsley on top.
• Serve immediately.