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Ingredients
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6 large potatoes, diced
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2 red bell peppers, diced
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1 fennel bulb, diced
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1 zucchini, diced
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6 cloves garlic
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6 tablespoons olive oil
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2 teaspoons salt
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2 teaspoons vegetable bouillon powder
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¼ cup chopped fresh rosemary
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½ cup balsamic vinegar
Directions
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Preheat oven to 400 degrees F (200 degrees C).
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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.
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Bake in the preheated oven until tender, stirring occasionally, about 1 hour. Stir the balsamic vinegar into the vegetables; serve immediately.
Nutrition Facts (per serving)
675 | Calories |
21g | Fat |
112g | Carbs |
13g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 675 | |
% Daily Value * | |
Total Fat 21g | 27% |
Saturated Fat 3g | 15% |
Sodium 1244mg | 54% |
Total Carbohydrate 112g | 41% |
Dietary Fiber 16g | 56% |
Total Sugars 12g | |
Protein 13g | 27% |
Vitamin C 199mg | 221% |
Calcium 127mg | 10% |
Iron 6mg | 32% |
Potassium 2829mg | 60% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.