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Suggest a better descriptionSkin broccoli stems and quarter them lengthwise. Cut flowerets into large pieces. Blanch broccoli, cauliflower, and potatoes in boiling water then drain. Heat the oils in a medium skillet and add one third the chopped garlic. When garlic begins to color, add tomatoes and simmer, covered, for 5 minutes. Place the blanched vegetables in a large, shallow baking dish, add the rest of the ingredients, including the remaining chopped garlic. Toss lightly, then spread the tomatoes on the surface. Cover and bake in a preheated 500 F oven until vegetables are cooked, about 20 minutes. Do not overcook.
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Serving Size: 1 Serving (80g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 61 | ||
Calories from Fat: 37 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.1g | 6 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 25.2mg | 1 % | |
Potassium 247.2mg | 7 % | |
Total Carbohydrate 5.3g | 2 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 3.2g | ||
Protein 2.2g | 3 % | |
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: 61
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