Roasted Vegetable Salad
- CKD non-dialysis
- 2 cups red potatoes, cut
- 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, sliced
- 1 tablespoon minced garlic
- 1/4 cup olive oil
- 2 teaspoons dried rosemary
- 1/2 teaspoon black pepper
- 2 teaspoons balsamic vinegar
Cut potatoes into 1" cubes. Place in a large bowl of water and soak for at least 4 hours. (This is called leaching and removes some potassium.)
Boil the potatoes in fresh water for 5 minutes. Drain and place potatoes in a large bowl.
Cut bell peppers into bite-sized pieces, cut mushrooms in half, slice zucchini and mince garlic.
Add the peppers, mushrooms, zucchini, garlic, olive oil and rosemary to potatoes. Mix well.
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.
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
- 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
Renal and renal diabetic food choices
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.