1 pound yukon gold potatoes
2 med. carrots, peeled and halved crosswise
4 packaged refrigerated cooked whole baby beets, very thinly sliced*
1 med. zucchini, very thinly sliced
2 tsp. olive oil
Scrub potaotes; remove eyes and/or sprouts. In a covered large saucepan cook potaotes in enough boioing water to cover about 25 mins. or until tender, adding the carrot pieces the last 4 mins of cooking time. Drain;cool until easy to handle. Very thinly slice potaotes and carrots.
Preheat oven to 400*F. Line a 9x1 1/2 ince round baking pan with heavy foil. Generously coat foil with nonstick cooking spray. Layer half of the beet slices, half of the carrot slices, half of the zucchinislices, and half of the potoato slices in pan. Drizzle with oil and sprinkle with salt and pepper to taste.;Repeat layers and sprinkle with salt and pepper again.Cover with foil ; press down lightly with hands.
Bake 30-35 mins. or until vegs. are tender. Let stand 5 mins. Remove top piece of foil. Invert vegetables onto serving plate. peel off foil. cut into 8 wedges to serve.
* Test Kitchen Tip: Using a mandoline will allow you to cut the vegetables into very thin slices.
- Per Serving
- 72 cal
- 1g total fat (0g sat fat)
- 0mg chol.
- 95mg sodium
- 14g carb.
- 2g fiber
- 2g pro.
- 1/2 starch
- Carb. choices