4 pt. Roasted Potatoes, Tomatoes & Onion
Source of Recipe
100 Low Fat Vegetables and Legume Recipes, by Corinne Netz
List of Ingredients
4 Baking potatoes peeled and cut into 1/4-inch slices
4 Ripe tomatoes coarsely chopped
2 Onions sliced
1/4 teaspoon Dried oregano
1 tablespoon Parmesan or Romano cheese
Salt
Freshly ground pepper to taste
1 1/2 tablespoons Olive oil Recipe
Preheat oven to 400 degrees F. In a large bowl combine potatoes, tomatoes, onion, oregano, cheese, and salt and pepper to taste. Toss to combine. Brush a shallow nonstick baking pan with half of the olive oil. Spoon potato mixture into pan and top with remaining oil. Bake for about an hour or until potatoes are tender and browned, turning potatoes every 15 minutes. Remove from oven and let stand for 10 minutes. Serve warm.
Serves 6.
Per serving: 160 calories, 4 g protein, 28 g carbohydrate, 4 g fat, 1 mg cholesterol, 35 mg sodium (without salting) WW points = 4
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