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Ingredientes
- 4 c. water
- 6 x red potatoes, (2-3" in diameter), cut into 1" cubes
- 1 x red bell pepper, (cut into bite-size pieces)
- 1 x green bell pepper, (cut into bite-size pieces)
- 3 c. mushrooms, cleaned & stemmed, halved
- 10 x cloves garlic, chopped
- 1/4 c. extra virgin olive oil
- 1 Tbsp. minced fresh rosemary
- Â Â salt & freshly grnd pepper to taste
- 2 Tbsp. wine vinegar or possibly balsamic vinegar
Direcciones
- Bring the water to a rapid boil in a large saucepan. Boil the potato cubes for 5 min. Drain the potatoes thoroughly, and in a bowl, toss the cooked potatoes with the bell peppers, mushrooms, garlic, extra virgin olive oil, and rosemary till the vegetables are well coated with the rosemary and oil. Spread the vegetables on a broiler pan, sprinkle generously with salt and pepper, and broil for 10 to 12 min till slightly crisped and browned at the edges.
- Stir once or possibly twice to ensure even cooking. Return the roasted vegetables to the bowl and toss with the vinegar. Serve warm or possibly at room temperature.
- Cuisine:"African/middle Eastern"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 684g | |
| Recipe makes 4 servings | |
| Calories 381 | |
| Calories from Fat 127 | 33% |
| Total Fat 14.39g | 18% |
| Saturated Fat 2.07g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 35mg | 1% |
| Potassium 1747mg | 50% |
| Total Carbs 57.78g | 15% |
| Dietary Fiber 7.4g | 25% |
| Sugars 5.71g | 4% |
| Protein 8.52g | 14% |
