Red skin potatoes with squash and banana peppers

Name: Red skin potatoes with squash and banana peppers Recipe
Prep time: 8 min
Cook time: 20 min
Total time: 28 min
Yield: 10
Ingredients: 3.0 cup Squash - Yellow and Zucchini; 21.2 oz Potato (Publix Baking Potatoes) Medium Potato; 2.0 cup Banana Peppers; 2.0 tbsp Extra Virgin Olive Oil; 0.75 tsp Garlic Salt; -4 medium red skin potatoes; -1 medium zucchini; -1 small yellow squash; -2 large banana peppers; -2 tbsp olive oil; -3/4 TSP black garlic salt

Minutes to Prepare: 8
Minutes to Cook: 20

Number of Servings: 10

Ingredients

3.0 cup Squash - Yellow and Zucchini21.2 oz Potato (Publix Baking Potatoes) Medium Potato2.0 cup Banana Peppers2.0 tbsp Extra Virgin Olive Oil0.75 tsp Garlic Salt-4 medium red skin potatoes-1 medium zucchini-1 small yellow squash-2 large banana peppers-2 tbsp olive oil-3/4 TSP black garlic salt

Directions

Fry over medium heat the diced potatoes in 2 tablespoons olive oil and add half of black garlic salt. When golden brown, turn heat to low and add sliced zucchini, yellow squash, banana peppers, and remaining garlic salt. Cover and simmer for ten minutes or until veggies are desired tenderness.

Serving Size: Makes about ten 1/2 cup servings

Number of Servings: 10.0

Recipe submitted by SparkPeople user SOBEUTAB216.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 80.7
Total Fat: 3.0 g
Cholesterol: 0.0 mg
Sodium: 111.8 mg
Total Carbs: 13.0 g
Dietary Fiber: 2.1 g
Protein: 2.1 g

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