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Terrine of Roasted Potatoes and Zucchini, with Fennel and Sun Dried Tomatoes
An impressive and flavorful side dish to complement any summer meal.
Per Serving: 154 Calories, 3g Protein, 24g Carbohydrate, 6g Fat, 3g Fiber, 0g Cholesterol, 146mg SodiumYield: Serves 6
- 3 large fresh potatoes
- 1 bulb fennel
- 1 onion
- 2 T. olive oil
- 2 cloves garlic
- 1/2 t. black pepper
- 1/4 t. salt
- 4 fresh baby zucchini
- 1/2 c. sun dried tomatoes, packed in oil and drained
- Preheat oven to 400 F.
- Peel potatoes and slice into large chunks. Peel onion and chop coarsely. Slice the stems of the fennel coarsely.
- In large shallow baking dish, place potatoes, onion, and fennel. Pour over olive oil, garlic, black pepper, and salt. Stir to coat vegetables. Bake for 30 minutes.
- Slice zucchini into thick circles. Remove baking dish from oven and stir in zucchini and sun-dried tomatoes. Stir contents to evenly coat and turn vegetables. Return to oven for additional 20 minutes, or until vegetables are lightly browned and tender.
- Serve immediately.
Source: Sharon Palmer, RD