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Bake Stove Top Vegetarian

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Nutrients per serving

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

Salads & salad dressings

Roasted Vegetable Salad

Diet types:

  • CKD non-dialysis
  • Dialysis
  • Diabetes


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.

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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