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Ingredientes
- 120 pounds small red potatoes, 1/4'd
- 2.5 quarts olive oil
- 3/4 cup thyme, dried
- 28 pounds green peppers, cut into thin strips
- 28 pounds sweet onions, 1/2" julienne
- 14 pounds red peppers, cut into thin strips
- 2.5 cup white wine vinegar
- 1/2 cup salt
- 1/4 cup pepper
Direcciones
- Preheat the oven to 400 degrees F. Toss the potatoes with 1/2 of the olive oil and half the green herb. Place in a single layer in a roasting pan and roast for 15 minutes.
- Meanwhile, combine the green peppers and onion slivers with the remaining oil and half the remaining herbs. Add to the potatoes after 15 minutes, loosening the potatoes and stirring the mixture.
- Continue roasting, stirring occasionally, until the potatoes are browned and tender and the onion begins to caramelize at the edges, about 45 minutes.
- Spoon into a large bowl and let cool slightly.
- Combine the red pepper, vinegar, salt, pepper, and the rest of the herbs. Pour over the roasted vegetables and mix gently. Serve the salad warm, cold, or at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 209g | |
| Recipe makes 400 servings | |
| Calories 161 | |
| Calories from Fat 50 | 31% |
| Total Fat 5.7g | 7% |
| Saturated Fat 0.81g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 153mg | 6% |
| Potassium 726mg | 21% |
| Total Carbs 25.75g | 7% |
| Dietary Fiber 3.3g | 11% |
| Sugars 3.87g | 3% |
| Protein 3.15g | 5% |
