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Ингредиенты
- 1 lb small red potatoes halved
- 8 med carrots halved lengthwise
- Â Â Fresh rosemary
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Extra virgin olive oil
- 2 lrg red bell peppers halved
- 1 lrg onion sliced
- 6 x plum tomatoes quartered
- 3 lrg portobello mushrooms
- Â Â Basil leaves
- 1/2 c. lowfat milk
- 1/2 c. lowfat sour cream
- 2 tsp extra virgin olive oil
- 1 x garlic clove pressed
- 2 tsp cider vinegar
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Инструкции
- Potatoes and Carrots: Preheat oven to 400 degrees. Brush a baking sheet with extra virgin olive oil. Toss potatoes and carrots into a mix of fresh rosemary leaves, salt and cracked pepper and lay them cut-side down on a baking sheet. Brush with extra virgin olive oil and bake till potatoes are toasted brown, and carrots are tender - about 30 min.
- Peppers and Tomatoes: Heat the broiler. Halve tomatoes lengthwise. Place whole peppers and halved tomatoes on a baking sheet as close to the flame as possible. Allow skin to blacken, turn when needed. Remove from the oven and close peppers in a brown paper bag to steam. When cold, peel and remove seeds and core. Slice peppers into 1/2-inch slices. Leave tomatoes halved.
- Onions and Mushrooms: Prepare grill. Brush onions and portobellos with extra virgin olive oil. Sprinkle with salt and pepper. Grill till soft. Slice mushrooms into 1/2-inch slices.
- Salad: Whisk together dressing ingredients. Toss with grilled vegetables. Garnish with sprigs of rosemary or possibly fresh basil leaves. Serve with a warm, crusty loaf of peasant bread.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2600g | |
| Calories 1197 | |
| Calories from Fat 329 | 27% |
| Total Fat 37.6g | 47% |
| Saturated Fat 16.01g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 544mg | 23% |
| Potassium 7670mg | 219% |
| Total Carbs 196.13g | 52% |
| Dietary Fiber 41.2g | 137% |
| Sugars 78.21g | 52% |
| Protein 36.48g | 58% |
