1-1/2 pounds red potatoes
1 Tbsp. plus 1-1/2 teaspoons olive oil, divided
1 red bell pepper
1 yellow or orange bell pepper
1 small red onion
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 Tbsp. balsamic vinegar
1/4 cup 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 brown 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.