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Recipe tags: Bake, Stove Top, Vegetarian

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Salads and salad dressings

Roasted Vegetable Salad

Recipe submitted by DaVita dietitian Julie from North Carolina.

Portions:   6

Serving size:   2/3 cup

Ingredients

• 2 cups red potatoes, cut into 1" cubes
• 1/2 medium red bell pepper, cut into bite-sized pieces
• 1/2 medium yellow bell pepper, cut into bite-sized pieces
• 1 cup mushrooms, cleaned and halved
• 1/2 cup zucchini slices
• 1 tablespoon minced garlic (from a jar)
• 1/4 cup olive oil
• 2 teaspoons dried rosemary
• 1/2 teaspoon black pepper to taste
• 2 teaspoons balsamic vinegar

Preparation

1. Place cut up potatoes in a large bowl of water and soak for at least 4 hours. (This is called leaching and removes some potassium.)
2. Boil the potatoes in fresh water for 5 minutes. Drain and place potatoes in a large bowl.
3. Add the red and yellow peppers, mushrooms, zucchini, garlic, olive oil and rosemary to potatoes. Mix well.
4. Spread vegetables on a broiler pan, sprinkle with black pepper, and broil for 12 to 15 minutes, until vegetables are slightly browned at the edges. Stir a few times during cooking.
5. Add vegetables back to the large bowl and toss with the balsamic vinegar. Serve hot or at room temperature.

Nutrients per serving

• Calories: 141
• Protein:  2 g
• Carbohydrate: 14 g
• Fat: 9 g
• Cholesterol: 0 mg
• Sodium: 7 mg
• Potassium: 240 mg
• Phosphorus: 48 mg
• Calcium: 20 mg
• Fiber: 1.8 g

Renal and Renal Diabetic Food Choices

• 1 vegetable, medium potassium
• 1/2 starch
• 2 fat

Carbohydrate Choices

• 1

Helpful hints

• Line your broiler pan with aluminum foil to keep in the juices and speed up cleaning.
• One medium bell pepper yields approximately 3/4 cup cut-up, raw pepper pieces.

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