Roasted Potato Salad Dinner

Roasted Potato Salad Dinner
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Roasted Potato Salad Dinner calories by ingredient
Submitted by:

Introduction

This fun dish is really customizable, if you like something a little different, by all means, change it. It's very tasty and satisfying. This fun dish is really customizable, if you like something a little different, by all means, change it. It's very tasty and satisfying.
Number of Servings: 6

Ingredients

    6 small potatoes, roughly chopped

    1/2 medium zucchini, roughly chopped

    2 cloves of garlic, pressed (alternately you can finely chop them)

    6 leaves of fresh basil, finely chopped

    1 can chickpeas, drained

    4 tablespoons olive oil

    2 teaspoons of lemon juice

    salt, pepper, chili powder to taste


Tips

Chop potatoes and zucchini in to roughly the same size piece for even cooking
You can also combine potatoes, zucchini, spices and half the oil, leaving to marinate.


Directions

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.

Rate This Recipe