Directions:
- Drop the garlic, ginger, and jalapeño into a food processor with the motor running. Process till minced. Add the yogurt, sugar, and spices. Pulse until blended. In a bowl, pour the yogurt mixture over the potatoes, squash, zucchini, and onion. Set aside for 20 minutes.
- Heat oven to 425º F. Spoon the yogurt-marinated vegetables into a large, shallow roasting pan or jelly-roll pan. Bake 30 minutes, turning once, until all the vegetables are fork-tender. Fold in the peas and cilantro. Serve, refrigerating a third of the vegetables for another use.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 446.82 Kcal (1871 kJ) | ||
| Calories from fat | 24.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.71g | 4% | |
|---|---|---|---|
| Cholesterol | 7.35mg | 2% | |
| Sodium | 203.71mg | 8% | |
| Potassium | 2515.53mg | 54% | |
| Total Carbs | 92.2g | 31% | |
| Sugars | 18.52g | 74% | |
| Dietary Fiber | 11.91g | 48% | |
| Protein | 17.45g | 35% | |
| Vitamin C | 62.8mg | 105% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 6.1mg | 34% | |
| Calcium | 312.6mg | 31% | |
| Amount Per 100 g | |||
| Calories | 67.95 Kcal (284 kJ) | ||
| Calories from fat | 3.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.41g | 4% | |
|---|---|---|---|
| Cholesterol | 1.12mg | 2% | |
| Sodium | 30.98mg | 8% | |
| Potassium | 382.52mg | 54% | |
| Total Carbs | 14.02g | 31% | |
| Sugars | 2.82g | 74% | |
| Dietary Fiber | 1.81g | 48% | |
| Protein | 2.65g | 35% | |
| Vitamin C | 9.6mg | 105% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 0.9mg | 34% | |
| Calcium | 47.5mg | 31% | |
* 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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