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Receta Roasted Vegetable Salad With Garlic And Rosemary

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Raciónes: 4

Ingredientes

Cost per serving $2.37 view details

Direcciones

  1. 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.
  2. 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.
  3. 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%
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