Page 58 - The Mediterranean Refresh

INGREDIENTS INSTRUCTIONS

12 oz. baby potatoes, 1. Preheat your oven to 375°F. Lightly grease a
scrubbed (halved or baking sheet with olive oil.
quartered if large)
12 oz. Campari 2. Place the potatoes, tomatoes, zucchini, LUNCH
tomatoes (or grape or mushrooms and garlic in a large bowl. Drizzle
cherry tomatoes) generously with the olive oil. Add the oregano,

2 zucchini or summer thyme, salt and pepper. Toss and mix to combine.
squash, cut into 3. Spread potatoes on the prepared pan. Roast in
1-inch pieces
the oven for 10 minutes, then add all the
8 oz. baby bella remaining vegetables. Return to the oven to roast
mushrooms, cleaned, for another 20 minutes until the veggies are
ends trimmed THE MEDITERRANEAN REFRESH
fork-tender.
10–12 large garlic
cloves, peeled 4. Serve immediately with a sprinkle of freshly
grated Parmesan cheese and crushed red pepper
¼ cup extra-virgin flakes, if desired.
olive oil
½ tbsp. dried oregano
NUTRITION DATA FOR 1 SERVING:
1 tsp. dried thyme
Calories 88kcal Sodium 354mg
salt and pepper Total Carbohydrates 14g Potassium 107 mg
freshly grated Protein 3g Dietary Fiber 0.8g
Parmesan cheese for Total Fat 3g Sugars 0.4g
serving (optional) Saturated Fat 0.3g Vitamin A 6% Daily Value
Polyunsaturated Fat 0.2g Vitamin C 3% Daily Value
crushed red pepper Monounsaturated Fat 2g Calcium 36% Daily Value
flakes (optional) Trans Fat 1g Iron 14% Daily Value
Cholesterol 0.0mg

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