Recipe by Jose Andres, chef at Bazaar in Miami; found in August 26th issue of People
1. Preheat oven to 375
2. Cook vegetables in batches, using 1 to 2 tbsp. hot oil per batch, in large skillet over medium-high heat for 1 minute on each side.
3. Arrange single layer of potatoes in a lightly greased 2 qt. baking dish; season with salt
4. Top with 1 tbsp. tomatoes and 2 to 3 small sprigs each of thyme and rosemary.
5. Repeat process using remaining vegetables and herbs.
6. Tuck garlic among vegetable layers.
7. Drizzle top with remaining olive oil.
8. Bake 30 minutes.
Serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (800g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 757 | ||
Calories from Fat: 470 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 52.2g | 70 % | |
Saturated Fat 7.3g | 37 % | |
Monounsaturated Fat 37.1g | ||
Polyunsanturated Fat 5.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 138.8mg | 5 % | |
Potassium 2159.4mg | 57 % | |
Total Carbohydrate 70.5g | 21 % | |
Dietary Fiber 18.3g | 73 % | |
Sugars, other 52.2g | ||
Protein 10.6g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 757
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