Directions:
- In a large bowl, combine the potatoes, carrots, zucchini, onions and red peppers. Add the oil, garlic, tarragon, thyme, salt and pepper; toss to coat. Divide between two greased 13-in. x 9-in. baking dishes.
- Bake, uncovered, at 350° for 55-65 minutes or until tender, stirring occasionally. Yield: 2 dishes (8 servings each).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 101 Kcal (423 kJ) | ||
| Calories from fat | 41.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.64g | 7% | |
|---|---|---|---|
| Sodium | 95.04mg | 4% | |
| Potassium | 379.06mg | 8% | |
| Total Carbs | 13.63g | 5% | |
| Sugars | 2.69g | 11% | |
| Dietary Fiber | 2.36g | 9% | |
| Protein | 1.74g | 3% | |
| Vitamin C | 27.2mg | 45% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.8mg | 4% | |
| Calcium | 21.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 89.57 Kcal (375 kJ) | ||
| Calories from fat | 37.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.11g | 7% | |
|---|---|---|---|
| Sodium | 84.28mg | 4% | |
| Potassium | 336.16mg | 8% | |
| Total Carbs | 12.08g | 5% | |
| Sugars | 2.38g | 11% | |
| Dietary Fiber | 2.09g | 9% | |
| Protein | 1.55g | 3% | |
| Vitamin C | 24.1mg | 45% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.7mg | 4% | |
| Calcium | 18.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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