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Ingredientes
- 1 x Clove garlic, peeled and halved
- 4 Tbsp. Extra-virgin extra virgin olive oil
- 2 lb Russet potatoes, sliced very thinly
- 2 tsp Fresh thyme
- 2 tsp Salt
- 2 x Red bell pepper, thinly sliced
- 4 sm Zucchini, very thinly sliced
Direcciones
- Preheat oven to 350.
- Generously rub the bottom of a shallow 5-c. gratin dish with the garlic.
- Grease lightly with about 1 tsp. of the extra virgin olive oil.
- Layer half of the potatoes in the bottom of the dish, overlapping the slices as necessary. Season lightly with the thyme and salt; drizzle with 1 Tbsp. of the extra virgin olive oil. Add in a layer of half of the red peppers and then half of the zucchini. Season again with salt and thyme; drizzle 1 Tbsp. of the oil over the vegetables. Repeat the layering and seasoning. Drizzle any remaining extra virgin olive oil over the top.
- Cover securely with aluminum foil . Bake till the vegetables are very soft and tender, about 1 hour. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 405g | |
| Recipe makes 4 servings | |
| Calories 333 | |
| Calories from Fat 124 | 37% |
| Total Fat 14.04g | 18% |
| Saturated Fat 1.97g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1188mg | 50% |
| Potassium 1347mg | 38% |
| Total Carbs 47.96g | 13% |
| Dietary Fiber 5.3g | 18% |
| Sugars 5.4g | 4% |
| Protein 6.75g | 11% |
