Oven-Roasted Potatoes and Vegetables
Oven-Roasted Potatoes and Vegetables
  • prep: 10 min
  • cook: 0 hr
  • total: 10 min
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  • servings:
  • Summary

    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

    Tags

    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

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