Directions:
- Preheat oven to 425 degrees.
- Place corn and potatoes on a jelly-roll pan. ( I add the corn half way thru the baking time.).
- Drizzle vegetables with 1 tablespoon oil; toss to coat.
- Bake at 425 degrees for 30 minutes or until potatoes are tender.
- Place mixture in a large bowl.
- Combine tarragon and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk.
- Gradually add remaining 1 1/2 tablespoons oil, stirring constantly with a whisk.
- Drizzle potato mixture with dressing; toss gently to coat.
- Heat a large skillet over medium heat. Coat pan with cooking spray.
- Add onion and zucchini to pan; cook 4 minutes or until lightly browned, stirring occasionally.
- Add zucchini mixture and tomatoes to potato mixture; toss gently to combine.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 229.15 Kcal (959 kJ) | ||
| Calories from fat | 56.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.32g | 10% | |
|---|---|---|---|
| Sodium | 369mg | 15% | |
| Potassium | 312.27mg | 7% | |
| Total Carbs | 36.13g | 12% | |
| Sugars | 2.08g | 8% | |
| Dietary Fiber | 3.15g | 13% | |
| Protein | 6.7g | 13% | |
| Vitamin C | 48.2mg | 80% | |
| Iron | 2mg | 11% | |
| Calcium | 24.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 87.74 Kcal (367 kJ) | ||
| Calories from fat | 21.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.42g | 10% | |
|---|---|---|---|
| Sodium | 141.28mg | 15% | |
| Potassium | 119.56mg | 7% | |
| Total Carbs | 13.83g | 12% | |
| Sugars | 0.8g | 8% | |
| Dietary Fiber | 1.21g | 13% | |
| Protein | 2.57g | 13% | |
| Vitamin C | 18.5mg | 80% | |
| Iron | 0.8mg | 11% | |
| Calcium | 9.3mg | 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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