| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Potatoes, Vegetables | 4 | Servings | |
INGREDIENTS
| 7 | Red-skin potatoes, washed | |
| 2 | Zucchini | |
| 3 | Cloves garlic, peeled | |
| Leaves from 2 sprigs fresh | ||
| rosemary or 1 tbsp dried | ||
| 1/2 | t | Fine sea salt |
| 1/2 | c | Olive oil |
| Coarsely ground black pepper | ||
| Round Robin. |
INSTRUCTIONS
Preheat oven to 350 degrees. Cut potatoes and zucchini into 1-inch-long chunks, 1/2-inch thick. Place zucchini in bowl and cover with plastic wrap; set aside. Mince garlic with rosemary and sea salt until mixture is almost a paste. Combine garlic paste with olive oil in 14-by-9-inch baking dish. Add potatoes and coat well with mixture. Roast 30 to 35 minutes, turning potatoes once or twice with metal spatula during roasting. Add zucchini to baking dish and toss vegetables well. Return pan to oven and roast another 20 to 25 minutes, or until zucchini is soft but not mushy and potatoes are golden brown. Sprinkle with pepper and serve immediately. Makes 4 servings. From Mary Ann Esposito's 'Nella Cucina'. Christie Aspegren, September From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God weeps for you”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 261
Calories From Fat: 242
Total Fat: 27.4g
Cholesterol: 0mg
Sodium: 179.9mg
Potassium: 273.4mg
Carbohydrates: 4.2g
Fiber: 1.2g
Sugar: 2.5g
Protein: 1.4g