Potatoes Primavera
Yield
4 servingsPrep
10 minCook
45 minReady
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | large |
mushrooms
cleaned, quartered |
|
| 2 | medium |
zucchini
cut into 1 inch cubes |
|
| 2 | medium |
sweet red bell peppers
seeded, cut into 1 inch cubes |
|
| 2 | medium |
potatoes
idaho, scrubbed, cut into 1 inch cubes |
|
| 1 | medium |
onions
coarsely chopped |
|
| 5 | teaspoons |
olive oil
|
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | large |
mushrooms
cleaned, quartered |
|
| 2 | medium |
zucchini
cut into 1 inch cubes |
|
| 2 | medium |
sweet red bell peppers
seeded, cut into 1 inch cubes |
|
| 2 | medium |
potatoes
idaho, scrubbed, cut into 1 inch cubes |
|
| 1 | medium |
onions
coarsely chopped |
|
| 25 | ml |
olive oil
|
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
Directions
Preheat oven to 425 degrees F.
In a large roasting pan, toss together all ingredients except salt and pepper.
Roast for about 45 minutes, or until vegetables are nicely browned and potatoes are tender, stirring occasionally.
Sprinkle with salt and pepper. Serve hot or at room temperature.
