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| Roasted Red Potatoes with Zucchini and Basil December, 2004 Serves 6 / Instead of relying on french fries—typically loaded with trans fats—try this flavorful potato dish that uses a drizzle of monounsaturated olive oil for roasting. 5 small red potatoes (about 12 ounces) Cooking spray 1 yellow bell pepper (about 3 ounces) 1 tablespoon olive oil 1 tablespoon lemon juice 1/2 teaspoon freshly ground pepper 2 cloves garlic, minced 3 small zucchini 1/4 cup fresh basil leaves, coarsely chopped 1. Preheat oven to 375º. Scrub potatoes and slice into wedges. Place in a 9x13-inch baking dish coated with cooking spray. Coarsely chop yellow bell pepper and place in baking dish. 2. In a small bowl, whisk together olive oil, lemon juice, pepper, and garlic. Pour over potatoes and yellow bell pepper; toss well. Bake 30 minutes. 3. Slice zucchini into thick circles. Add to baking dish, tossing to loosen and distribute ingredients. Bake for an additional 20 minutes. Remove from oven, add basil, and toss again. Cook until potatoes are crisp and tender, about 10 more minutes. PER SERVING: 86 cal, 25% fat cal, 2g fat, 0g sat fat, 0mg chol, 2g protein, 15g carb, 2g fiber, 6mg sodium |