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- 3 tablespoons minced shallots
- 2 1/4 tablespoons white balsamic vinegar
- 3/4 tablespoon Dijon mustard* (check for GF)
- 1/4 + 1/8 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 2 1/4 tablespoons extra-virgin olive oil
- 1 cup fresh corn (about 2 ears)
- 1 1/2 lbs baby red potatoes
- 8 oz. mixed baby heirloom tomatoes (or whatever tomatoes you can find), quartered
- 1 cup diced zucchini
- 1/4 cup julienned fresh basil (sliced thin)
View Full Recipe at Whipped Baking
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 961g | |
| Calories 871 | |
| Calories from Fat 288 | 33% |
| Total Fat 32.71g | 41% |
| Saturated Fat 4.58g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 201mg | 8% |
| Potassium 3713mg | 106% |
| Total Carbs 134.11g | 36% |
| Dietary Fiber 14.9g | 50% |
| Sugars 16.12g | 11% |
| Protein 17.55g | 28% |
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