Cookbook: Roasted Potato Salad Dinner

This fun dish is really customizable, if you like something a little different, by all means, change it, but let me know what it ended up being:)

Prep Time: about 10 minutes
Cook Time: about 30 minutes

Ingredients:
6 small potatoes, roughly chopped
1/2 medium zucchini, roughly chopped
2 cloves of garlic, pressed (alternately you can finely chop them)
6 leaves of fresh basil, finely chopped
1 can chickpeas, drained
1/2 cup frozen corn
4 tablespoons olive oil
2 teaspoons of lemon juice
salt, pepper, chili powder to taste

*Notes: Chop potatoes and zucchini in to roughly the same size piece for even cooking
You can also combine potatoes, zucchini, spices and half the oil, leaving to marinate.

Instructions:

1. Head olive oil in large pot over medium-high heat.
2. Add garlic and saute for 2 to 3 minutes.
3. Add potatoes, zucchini, basil, lemon juice and spices; cover, simmering for 30 minutes, or until potatoes are cooked through. Stir as needed to avoid burning.
4. With 15 minutes remaining, add corn and stir.
5. With 5 minutes remaining, add chickpeas and stir.
6. Remove from heat when potatoes are cooked, stir and plate. 

I'll be playing with this a bit more, adding more veggies :) Enjoy!

Nutrition Facts
6 Servings
Amount Per Serving
Calories		318.5
Total Fat		10.2 g
	Saturated Fat	1.4 g
	Polyunsaturated Fat	1.3 g
	Monounsaturated Fat	6.9 g
Cholesterol		0.0 mg
Sodium		285.6 mg
Potassium		996.2 mg
Total Carbohydrate		50.8 g
	Dietary Fiber	8.2 g
	Sugars	2.3 g
Protein		7.9 g

Vitamin A	16.1 %
Vitamin B-12	0.0 %
Vitamin B-6	48.1 %
Vitamin C	69.8 %
Vitamin D	0.0 %
Vitamin E	6.1 %
Calcium	5.7 %
Copper	18.6 %
Folate	22.6 %
Iron	15.3 %
Magnesium	18.6 %
Manganese	43.3 %
Niacin	10.9 %
Pantothenic Acid	8.1 %
Phosphorus	19.2 %
Riboflavin	6.4 %
Selenium	4.3 %
Thiamin	12.3 %
Zinc	9.8 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

I use SparkRecipes to calculate the nutritional information.