Roasted Potato Salad Dinner
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 small potatoes, roughly chopped1/2 medium zucchini, roughly chopped2 cloves of garlic, pressed (alternately you can finely chop them)6 leaves of fresh basil, finely chopped1 can chickpeas, drained4 tablespoons olive oil2 teaspoons of lemon juicesalt, pepper, chili powder to taste
1. Head olive oil in large pot over medium-high heat.
2. Add garlic and saute for 2 to 3 minutes.
3. Add potatoes, zucchini, basil, lemon juice and spices; cover, simmering for 30 minutes, or until potatoes are cooked through. Stir as needed to avoid burning.
4. With 15 minutes remaining, add corn and stir.
5. With 5 minutes remaining, add chickpeas and stir.
6. Remove from heat when potatoes are cooked, stir and plate.
I'll be playing with this a bit more, adding more veggies :) Enjoy!
Serving Size: 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user SWEETESTMUSE.
2. Add garlic and saute for 2 to 3 minutes.
3. Add potatoes, zucchini, basil, lemon juice and spices; cover, simmering for 30 minutes, or until potatoes are cooked through. Stir as needed to avoid burning.
4. With 15 minutes remaining, add corn and stir.
5. With 5 minutes remaining, add chickpeas and stir.
6. Remove from heat when potatoes are cooked, stir and plate.
I'll be playing with this a bit more, adding more veggies :) Enjoy!
Serving Size: 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user SWEETESTMUSE.
Nutritional Info Amount Per Serving
- Calories: 319.7
- Total Fat: 10.3 g
- Cholesterol: 0.0 mg
- Sodium: 286.7 mg
- Total Carbs: 51.0 g
- Dietary Fiber: 8.3 g
- Protein: 7.9 g
Member Reviews