DaVita Eats: Roasted Vegetable Salad

Get a healthy dose of colorful veggies in this kidney-friendly Roasted Vegetable Salad recipe, perfect for those chilly fall and winter months.

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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.