Roasted Vegetable Salad

Name: Davita
Cook time: 25 min
Yield: 6

Diet Types:

CKD non-dialysis Diabetes Dialysis

Portions: 6

Serving Size: 2/3 cup

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Ingredients

2 cups red potatoes
1/2 medium red bell pepper,
1/2 medium yellow bell pepper
1 cup mushrooms
1/2 cup zucchini
1 tablespoon minced garlic
1/4 cup olive oil
2 teaspoons dried rosemary
1/2 teaspoon black pepper
2 teaspoons balsamic vinegar

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

Preparation

Cut potatoes into 1" cubes. Place in a large pot of water and boil for 10 minutes. Drain water, add fresh water and cook until tender.
Cut bell peppers into bite-sized pieces, cut mushrooms in half, slice zucchini and mince garlic.
Add the bell 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.

Renal and renal diabetic food choices

1 vegetable, medium potassium
1/2 starch
2 fat

Carbohydrate choices

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.

Related Tags:

Bake Lower Protein Stove Top Vegetarian

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Submitted by:

DaVita dietitian Julie from North Carolina.

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