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How to Make Flan
Peruvian Arroz con Pollo
Mixed Vegetable Bake
lb medium red potatoes, (about 4), cut into 1/8-inch slices
large onion, cut in half and into 1/4-inch slices
medium carrots, peeled, cut into 1/4-inch slices
cup extra-virgin olive oil
teaspoons finely chopped garlic
teaspoon dried thyme leaves
teaspoon dried tarragon leaves
medium red bell pepper, cut into 1/4-inch slices
medium zucchini, cut into 1/4-inch slices
Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray.
Place potatoes, onion and carrots in baking dish; toss with half each of the oil, garlic, thyme, tarragon, salt and pepper. Bake 10 minutes.
Meanwhile, in medium bowl, toss bell pepper and zucchini with remaining oil and seasonings. Stir into mixture in baking dish. Bake 30 to 35 minutes longer or until vegetables are tender; stirring halfway through bake time.
This recipe would go great with grilled steak or chicken.
Calories from Fat
% Daily Value
% Daily Value*:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2018 ®/TM General Mills All Rights Reserved
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