The cooking goes a lot faster than it seems from the directions and this dish is good the next day as well. I hope you like it.
Makes 4 large servings (approximately 1 cup per serving) or 6 side dish servings (approximately 2/3 cup per serving)
Ingredients
Safflower (Vegetable) Oil, 1 tbsp (use a spray oil to reduce fat)
Taco Sauce Medium, 2 tbsp (you can use hot or mild to taste)
Cayenne or Red Pepper, 0.25 tsp (use more or less to taste)
Black Pepper, 1 tbsp
Salt, 0.25 tbsp (to reduce sodium, use a salt substitute instead)
Cider Vinegar, 1 tbsp
Water, tap, 1 fl oz
Cilantro, dried, 1 tbsp
Carrots, raw, 1 cup, chopped
Cauliflower, raw, 1 cup
Garlic, 2 clove
Zucchini, 1 cup, sliced
Red Tomato, 1 large whole (3" dia)
Directions
Pre-heat oven to 350 degrees.
Chop cauliflower, zucchini and carrots into 3/4" to 1" pieces. Coat with vegetable oil. Spread in one layer onto a baking sheet or shallow pan. Roast for 15 to 20 minutes.
In a non-stick pan over low heat add water, vinegar and taco sauce. Rough chop tomato and add to pan with finely chopped garlic and seasonings. Bring to a simmer and add roasted vegetables. Stir.
Simmer for 10 to 15 minutes and serve hot.
Note: This can be served as a side dish, rolled in a whole grain tortilla or over 1/2 cup brown rice as a main dish.
Nutritional Info for 1 serving out of 4
Calories 77.1
Total Fat 3.8 g
Saturated Fat 0.3 g
Polyunsaturated Fat 2.7 g
Monounsaturated Fat 0.5 g
Cholesterol 0.0 mg
Sodium 518.2 mg
Potassium 425.3 mg
Total Carbohydrate 10.8 g
Dietary Fiber 3.1 g
Sugars 2.5 g
Protein 1.8 g
Vitamin A 94.4%, Vitamin B-6 10.1%, Vitamin C 39.2%, Vitamin D 0.0%, Vitamin E 9.3%, Calcium 4.0%, Copper 6.6%, Folate 9.0%, Iron 7.1%, Magnesium 6.8%, Manganese 17.0%, Niacin 5.1%, Pantothenic Acid 4.2%, Phosphorus 5.9%, Riboflavin 5.3%, Selenium 1.0%, Thiamin 6.0%, Zinc 2.3%
If you try this recipe, I'd love your feedback and suggestions.
