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Add a photoRaciónes: 6
Ingredientes
- 1 med Sweet potato, peeled, in 1/4" cubes
- 3 med White potatoes, washed and in 1/4" cubes w/ skin
- 6 cl Garlic, whole and unpeeled
- 8 med Shallots, whole and unpeeled
- 1 x Red bell pepper, whole
- 1 x Green bell pepper, whole
- 1/2 tsp Fresh thyme, finely minced
- 1/4 c. Extra virgin olive oil Salt and pepper to taste
- 8 x Plum tomatoes, cut in half and seeded
- 1 quart Vegetable stock
- 1 bn Fresh mint, chopped
Direcciones
- In a bowl coat all vegetables, except tomatoes with extra virgin olive oil and sprinkle with thyme. Toss till well coated, season with salt and pepper, and arrange in a pan. Arrange tomatoes in a separate pan, coat with thyme and oil.
- Roast vegetables at 375F till tender, but not falling apart - the tomatoes for 20 minutes and the other vegetables for 35 minutes. Remove from oven and drain of oil. Seed, peel, and slice the peppers. Peel the shallots and garlic.
- Keep hot.
- Heat vegetable stock; season with salt and pepper. Divide vegetables in equal portions among 6 bowls, making sure each bowl gets some of everything. Ladle one c. of warm stock over and top with finely minced fresh mint.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 395g | |
| Recipe makes 6 servings | |
| Calories 123 | |
| Calories from Fat 3 | 2% |
| Total Fat 0.4g | 1% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 649mg | 27% |
| Potassium 766mg | 22% |
| Total Carbs 27.96g | 7% |
| Dietary Fiber 5.0g | 17% |
| Sugars 6.29g | 4% |
| Protein 3.37g | 5% |
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