Directions:
- Preheat oven to 375°F.
- Dice 1 1/2 of the potatoes and slice the remaining half thinly (1/8 or so).
- Toss the diced potato with a small amount of olive oil, salt and pepper and roast in your casserole dish for 10 minutes.
- Add broccoli and toss to evenly distribute. Roast an additional 5 minutes.
- Meanwhile combine Puree ingredients in food processor or blender and process until smooth.
- When the potatoes and broccoli are finished roasting (15 min.) sprinkle the tomatoes evenly around the casserole dish. Add additional seasoning at this point if you choose. (salt,pepper).
- Pour puree over the vegetables and spread with spoon or spatula to evenly distribute.
- Lay the potato slices on top of the dish until it is evenly covered. Drizzle with Extra Virgin Olive Oil and add a little final salt and pepper.
- Bake at 375 for 20-25 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 140.96 Kcal (590 kJ) | ||
| Calories from fat | 28.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.22g | 5% | |
|---|---|---|---|
| Cholesterol | 0.14mg | 0% | |
| Sodium | 337.44mg | 14% | |
| Potassium | 688.23mg | 15% | |
| Total Carbs | 22.87g | 8% | |
| Sugars | 3.12g | 12% | |
| Dietary Fiber | 3.32g | 13% | |
| Protein | 6.64g | 13% | |
| Vitamin C | 50.2mg | 84% | |
| Iron | 2.2mg | 12% | |
| Calcium | 67.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 72.4 Kcal (303 kJ) | ||
| Calories from fat | 14.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.65g | 5% | |
|---|---|---|---|
| Cholesterol | 0.07mg | 0% | |
| Sodium | 173.33mg | 14% | |
| Potassium | 353.51mg | 15% | |
| Total Carbs | 11.75g | 8% | |
| Sugars | 1.6g | 12% | |
| Dietary Fiber | 1.71g | 13% | |
| Protein | 3.41g | 13% | |
| Vitamin C | 25.8mg | 84% | |
| Iron | 1.1mg | 12% | |
| Calcium | 34.5mg | 7% | |
* 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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