Med. roasted vegetables
| 6 | large potatoes, diced |
| 2 | red bell peppers, diced |
| 1 | fennel bulb, diced |
| 1 | zucchini, diced |
| 6 | cloves garlic |
| 6 | tablespoons olive oil |
| 2 | teaspoons salt |
| 2 | cups of vegetable broth |
| 1/4 | cup chopped fresh rosemary |
| 1/2 | cup balsamic vinegar |
- Preheat oven to 400 degrees F (200 degrees C).
- Place the potatoes, peppers, fennel, zucchini, and garlic in a large baking dish. Drizzle the olive oil evenly over the vegetables. Sprinkle the salt, bouillon powder, and rosemary over the top. Stir the mixture until the vegetables are coated.
- Bake in the preheated oven until tender, stirring occasionally, about 1 hour. Stir the balsamic vinegar into the vegetables; serve immediately.
Side Dish
| Nutrition Facts | ||||||
Serving Size 901.9g |
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Amount Per Serving |
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Calories 650 Calories from Fat
202 |
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% Daily Value* |
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Total Fat
22.4g 34%
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Saturated Fat
3.3g 17%
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Cholesterol
0mg 0%
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Sodium
1618mg 67%
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Total Carbohydrates
102.4g 34%
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Dietary Fiber
18.4g 74%
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Sugars
11.5g |
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Protein
14.0g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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