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Roasted Mediterranean New Potato and Pepper Salad

8 small new potatoes, quartered
1 large yellow onion, peeled and cut into eighths
4 Tbsp olive oil, divided
1/2 tsp salt, divided
1/2 tsp ground black pepper, divided
1 tsp dried oregano, divided
1 each yellow and green bell peppers, seeded and cut into 1-inch pieces
10 cherry tomatoes, halved
3/4 cup Newman's Own® Lite Balsamic Vinaigrette Dressing
1/3 cup crumbled feta cheese
1/4 cup capers
1 head red-leaf lettuce

Preheat oven to 400 degrees. In a large bowl, mix together potato cubes and onion pieces with two tablespoons olive oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried oregano. Spread potatoes and onions in an even layer on a nonstick pan. Bake 40-45 minutes, stirring occasionally, or until browned.

In separate large bowl, mix together yellow pepper pieces, green pepper pieces, cherry tomato halves, and remaining olive oil, salt, black pepper, and dried oregano. Spread bell peppers and tomatoes in an even layer on a nonstick cookie sheet. Bake 30-35 minutes, stirring occasionally, or until just tender. Allow vegetables to cool.

While still slightly warm, in a large bowl, mix together roasted potatoes, onions, bell peppers, and tomatoes with the Newman’s Own® Lite Balsamic Vinaigrette Dressing, crumbled feta, and capers. Serve at room temperature or chilled on salad plates lined with whole red-leaf lettuce leaves.

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