Not so spooky but definitely colourful, this makes an attractive autumn side dish.
- Portion size 8 servings
Ingredients
Method
In large pot of boiling salted water, cook potatoes and carrots for 5 minutes; drain and place in large bowl. Cut tomatoes in half lengthwise; cut each half into quarters. Add to bowl along with onions and zucchini. (Make-ahead: Cover and refrigerate for up to 1 day.)
In bowl, whisk together oil, vinegar, salt and pepper (Make-ahead: Cover and refrigerate for up to 1 day.)
Pour dressing over vegetables; gently toss to coat. Spread on foil-lined rimmed baking sheet. Bake in 375°F (190°C) oven, stirring occasionally, until tender and golden, about 45 minutes. Sprinkle with chopped parsley.
Nutritional facts <b>Per serving:</b> about
- Sodium 174 mg
- Protein 2 g
- Calories 127.0
- Total fat 7 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 16 g
%RDI
- Iron 7.0
- Folate 9.0
- Calcium 2.0
- Vitamin A 96.0
- Vitamin C 22.0
