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Oven-Roasted Potatoes and Vegetables
- prep: 10 min
- cook: 0 hr
- total: 10 min
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Quickly toss potatoes, peppers and zucchini in seasoned oil and bake for a 30-minute side dish.
Ingredients
- 2 1/2 cups refrigerated new potato wedges (from 1 lb 4-oz bag)
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 small zucchini, cut into 1/2-inch pieces
- 4 oz fresh whole mushrooms, quartered (about 1 cup)
- 2 teaspoons olive oil
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon garlic salt
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 487 % Daily Value *
- Total Fat: 31 g 47.12%
- Saturated Fat: 7 g 33%
- Trans Fat: 0 g %
- Cholesterol: 10 mg 3.33%
- Sodium: 771 mg 32.12%
- Calcium: 67 mg 6.68%
- Potassium: 597 mg 17.05%
- Magnesium: 0 mg 0%
- Iron: 3 mg 16.22%
- Zinc: 0 mg 0%
- Total Carbohydrate: 44 g %
- Dietary Fiber: 6 g 22.88%
- Sugar: 10 g
- Protein: 11 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 82.64%
- Vitamin C 268.2%
- Vitamin D 1.23%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat6
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch2
- Exchange - Vegetables2
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total2 oz-eq
- MyPlate - Vegetable Total2 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
