Directions:
- In a large bowl, combine the shallots, potatoes and zucchini. Drizzle with the olive oil and mix again. Add the sliced garlic, rosemary and salt and toss to coat vegetables.
- Tear off a piece of foil large enough to hold the vegetables. Place the vegetables on the foil and bring fold up the sides to form a room pouch. Place the foil pouch on a hot grill or in a preheated 425 degrees F oven and roast until potatoes are tender and caramelized, about 25 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 502.01 Kcal (2102 kJ) | ||
| Calories from fat | 63.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.04g | 11% | |
|---|---|---|---|
| Sodium | 813.1mg | 34% | |
| Potassium | 1836.33mg | 39% | |
| Total Carbs | 102.46g | 34% | |
| Sugars | 26.62g | 106% | |
| Dietary Fiber | 16.09g | 64% | |
| Protein | 12.38g | 25% | |
| Vitamin C | 23.1mg | 38% | |
| Vitamin A | 3.9mg | 130% | |
| Iron | 5.5mg | 30% | |
| Calcium | 175.6mg | 18% | |
| Amount Per 100 g | |||
| Calories | 91.42 Kcal (383 kJ) | ||
| Calories from fat | 11.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.28g | 11% | |
|---|---|---|---|
| Sodium | 148.07mg | 34% | |
| Potassium | 334.4mg | 39% | |
| Total Carbs | 18.66g | 34% | |
| Sugars | 4.85g | 106% | |
| Dietary Fiber | 2.93g | 64% | |
| Protein | 2.26g | 25% | |
| Vitamin C | 4.2mg | 38% | |
| Vitamin A | 0.7mg | 130% | |
| Iron | 1mg | 30% | |
| Calcium | 32mg | 18% | |
* 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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