Yukon Vegetable Bake (DF)

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 404.6
  • Total Fat: 7.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 322.4 mg
  • Total Carbs: 78.3 g
  • Dietary Fiber: 11.0 g
  • Protein: 9.7 g

View full nutritional breakdown of Yukon Vegetable Bake (DF) calories by ingredient
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Introduction

Daniel Fast friendly Daniel Fast friendly
Number of Servings: 4

Ingredients

    4 large potatoes do not peel - cube them
    1 cup corn
    2 Tbsp olive oil - divided
    1/2 t salt
    1/4 t dried basil
    1/8 t black pepper
    1 cup thinly sliced onion - sliced pole to pole
    2 cups zucchini, unpeeled, cut into 1/2 inch rounds
    2 cloves garlic - minced

Directions

Preheat oven to 425
Mix potatoes and corn in large bowl.
Add ONE Tbsp olive oil, salt, basil and pepper. Stir well.
Place on a large cake pan.
Bake @ 25 minutes - stir halfway through bake time.

When potatoes have @ 5 minutes of cooking time remaining, heat ONE Tbsp olive oil in a large skillet over medium heat. Add onions and zucchini.
Cook until vegetables are slightly browned. Stir in garlic and cook @ 30 SECONDS, stirring constantly so garlic doesn't burn.
Add potatoes and corn. Stir well and cook another 5 minutes
serve

Serving Size: serves 4 people

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