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Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 2 x parsnips - (abt 1/2 lb) peeled
- 2 x rutabagas - (abt 3/4 lb) peeled
- 2 x Japanese eggplant - (abt 1/2 lb)
- 1 x zucchini - (abt 1/2 lb)
- 1 x yellow squash - (abt 1/2 lb)
- 1 x red onion
- 2 tsp extra virgin olive oil
- 1/8 tsp kosher salt
- 1 pch freshly-grnd black pepper
- 2 tsp fresh thyme
- 1/2 c. diced tomatoes
- 2 x Anaheim chilies - (to 3) roasted, peeled, and diced
Direcciones
- Heat a roasting pan in a 500 degree oven. Cut vegetables into 1/2-inch sections, dice and toss with extra virgin olive oil and pepper in a mixing bowl.
- Transfer vegetables to the roasting pan and roast approximately 1 hour, stirring every 20 min. Vegetables should turn a very light golden.
- Remove from the oven; add in thyme, tomatoes, chilies and stir.
- This recipe yields 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 354g | |
| Recipe makes 6 servings | |
| Calories 109 | |
| Calories from Fat 19 | 17% |
| Total Fat 2.13g | 3% |
| Saturated Fat 0.31g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 81mg | 3% |
| Potassium 899mg | 26% |
| Total Carbs 22.01g | 6% |
| Dietary Fiber 8.2g | 27% |
| Sugars 12.87g | 9% |
| Protein 3.79g | 6% |
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