| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Lowfat, Vegetables, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 | lb | Idaho potatoes, about two |
| large scrubbed cut into | ||
| 1/2-inch dice | ||
| 1 | Onion, diced | |
| 1 | Green bell pepper, cored | |
| cut into 1/2-inch dice | ||
| 2 | t | Olive oil |
| 1 | t | Diet margarine |
| Salt and black pepper | ||
| freshly ground | ||
| 4 | oz | Pimientos, drained and diced |
| 2 | T | Fresh minced parsley |
INSTRUCTIONS
1997 Set oven to 425F; preheat. Lightly oil/spray a large baking dish. In a bowl, toss together the potatoes, onions, bell pepper, oil, margarine and salt and pepper to taste. Spread the vegetables in the baking dish in a single layer and roast, stirring occasionally, for 25 minutes. Add the pimentos and roast for 8 minutes more, or until the potatoes are golden. Sprinkle with the parsley and serve. PER SERVING: 114 cals, 3g fat, 2g fiber (22% cff) est. by Mastercook SOURCE: Reasons to Roast by Georgia Chan downard and Evie Righter, NOTES : Oven roasted potatoes are almost impossible to resist. Recipe by: Reason to Roast by Downard and Righter Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Apr 01, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 49
Calories From Fat: 21
Total Fat: 2.4g
Cholesterol: 0mg
Sodium: 7.7mg
Potassium: 173.6mg
Carbohydrates: 6.7g
Fiber: 1.3g
Sugar: 2.5g
Protein: 1.1g