Related recipes: Basics,
Beans and Grains,
Broccoli, Carrots,
Cauliflower, Corn-Free, Dairy-Free, Easy, Egg-Free, Eggplant, Fall, Garlic, Herbs, Holiday and Festive, Low-Fat, Mushrooms, Potatoes, Potlucks, Side Dishes, Summer
Squash, Sweet Pepper, Vegan, Vegetarian, Wheat-Free
These flavorful vegetables are a meal in themselves or can be
served as a side dish to a roasted meat or chicken. Leftovers are great either warm or
cold.
Ingredients
1 1/2 pounds (680g) potatoes, red or yellow varieties (6 small
potatoes), cut into 2-inch (5cm) pieces
2 carrots, cut into 2-inch (5cm) pieces
4 shallots, peeled and halved
8 garlic cloves, divided, minced
2 Tbsp (30mL) olive oil, divided
1 tsp (1g) marjoram
1/2 pound (230g) green beans, whole
1 red pepper, cut into 2-inch (5cm) pieces
1 zucchini, cut into 2-inch (5cm) chunks
10 mushrooms
1/2 tsp (3g) salt (sea salt if on a corn-free diet*)
1/2 tsp (2g) freshly ground black pepper
Directions
Preheat oven to 375°F (190°C).
Wash and dry potatoes and carrots, cut into 2-inch (5cm) pieces. Place
potatoes, carrots, shallots and half of the minced garlic in a bowl and drizzle with 1 Tbsp
(15g) olive oil. Toss oil and vegetables, add marjoram and mix well.
Spray two baking sheets with vegetable oil spray, divide and layer
vegetables evenly on sheets. Place baking sheets in oven for 30 minutes.
While potatoes and carrots are cooking. Wash and dry remaining
vegetables. Cut red pepper and zucchini into 2-inch (5cm) pieces. Place vegetables in a bowl
with clean mushrooms and drizzle with 1 Tbsp (15mL) olive oil, add remaining garlic and toss
gently until blended.
After potatoes and carrots have cooked for 30 minutes, remove from
oven. Divide the green bean vegetable mixture between the two baking sheets. Mix vegetables
with potatoes and carrots, forming a single layer on the baking sheet. Return to oven for
another 15–20 minutes, cooking until tender.
Experiment with this recipe and try seasonal vegetables such as
eggplant, yellow squash, turnips, broccoli and cauliflower.
* Allergy notes: People following a corn-free diet should avoid iodized
salt since it contains dextrose, which should be avoided by those allergic to corn.
Nutrition Facts
Calories: 134
Total Fat: 4g
% Calories from fat: 23%
Protein: 4g
Carbohydrate: 24g
Cholesterol: 0mg
Sodium: 149mg
Copyright © 2004 Healthnotes, Inc. All rights reserved.
www.healthnotes.com
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Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.
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