ROASTED POTATO AND VEGETABLE SALAD
Make sure to save any leftovers of your Roasted Potato and Vegetable Salad. These roasted potato and veggie bits are great warm or chilled the next day.
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400°F.
- Toss vegetables with dressing.
- Spread onto bottom of shallow baking pan.
- Bake 50 min. or until vegetables are tender, stirring occasionally.
Nutrition Facts : Calories 180, Fat 5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
MEDITERRANEAN ROASTED POTATOES AND VEGETABLES
Make and share this Mediterranean Roasted Potatoes and Vegetables recipe from Food.com.
Provided by Misti_Country_Girl
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425*. Spray large shallow metal roasting pan with non-stick spray.
- Cut potatoes into 1 1/2-inch chunks; place in pan. Toss with 1 tablespoon oil.
- Bake 10 minutes.
- Cut bell peppers into chunks, (I like strips), cut onion through core and into wedges.
- Add peppers and onion to pan. Drizzle remaining 1 1/2 teaspoon oil over vegetables; sprinkle with garlic, salt and black pepper. Toss well to coat.
- Return to oven; bake 20 minutes longer or until vegetables are brown and tender, stirring once.
- Transfer to large serving bowl. Drizzle vinegar over vegetables, toss well to coat.
- Add basil ; toss again. Serve warm.
Nutrition Facts : Calories 132.2, Fat 3.7, SaturatedFat 0.5, Sodium 202.3, Carbohydrate 22.9, Fiber 2.9, Sugar 2.5, Protein 2.9
OVEN-ROASTED POTATOES AND VEGETABLES
Quickly toss potatoes, peppers and zucchini in seasoned oil and bake for a 30-minute side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, toss all ingredients to coat. Spread evenly in pan.
- Bake 15 to 20 minutes, stirring once halfway through baking time, until vegetables are tender and lightly browned.
Nutrition Facts : Calories 70, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 2/3 Cup, Sodium 200 mg, Sugar 2 g
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- Place potatoes and 1 teaspoon of oil in medium bowl, toss to coat, and pour onto baking sheet in a single layer. Bake for 10 minutes, stir, and bake another 10 minutes.
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- Place one oven rack in upper one-third of oven and second rack in bottom one-third of oven. Heat oven to 400°F. Spray two 15x10x1-inch pans with cooking spray. In medium bowl, add potatoes, 1 tablespoon of the olive oil, 1 teaspoon of the salt and 1/4 teaspoon of the pepper, tossing to combine. Place in one of the pans, potatoes cut side down. Roast potatoes on top oven rack 20 minutes; stir.
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