Youtor
DaVita Eats Roasted Vegetable Salad
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=izVnQ_uWOc8
Get a healthy dose of colorful veggies in this kidney-friendly Roasted Vegetable Salad recipe, perfect for those chilly fall and winter months. • Get thousands of kidney-friendly recipes at http://bit.ly/2jxzlf3. • Portions: 6 • Serving size: 2/3 cup • 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 • 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: • 1 • 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.
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