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Minestrone-Style Roasted Potato Bowl

Tender, golden roasted potatoes create a satisfying base for a medley of sautéed vegetables—zucchini, carrots, celery, and onions, all seasoned with Italian herbs like oregano and basil—served on a bed of marinara sauce and topped with parmesan cheese.

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Print Recipe
Potato Type: Yellow
Cuisine: Italian
Prep Method: Roasted

Dish

Main Dish

Prep Time

5 Mins

Cook Time

45 Mins

Serving

Serves 6

Description

Tender, golden roasted potatoes create a satisfying base for a medley of sautéed vegetables—zucchini, carrots, celery, and onions, all seasoned with Italian herbs like oregano and basil—served on a bed of marinara sauce and topped with parmesan cheese.

Ingredients

  • 2 lbs (32 oz) Yellow Potatoes, diced
  • 2 c (8.5 oz) Carrots, chopped
  • 1 medium (11 oz) Yellow Onion, chopped into large chunks
  • 2 c (5 oz) Celery, chopped
  • 2 c (8.5 oz) Zucchini, chopped
  • 2 tsp (6 g) Granulated Garlic
  • 2 tbsp (6 g) Italian Seasoning
  • 1 tsp (6 g) Salt
  • 4 tbsp (28 g) Olive Oil
  • 1 can (15 oz) Kidney or Cannellini Beans, rinsed and drained
  • 2 c (60 g) Spinach
  • 1 bulb Garlic, halved
  • 1 Lemon, zested and juiced (about 1/4 c)
  • 1 jar (24 oz) Marinara Sauce
  • Parmesan Cheese (optional)

Preparation

  1. Preheat oven to 425°F. Prepare a baking sheet with parchment paper.
  2. Wash potatoes thoroughly and cut them into 1-inch cubes.
  3. Chop your onion and carrots, and cut the bulb of garlic in half.
  4. Season the potatoes, onions, and carrots with 1 tablespoon of the olive oil, 1 tablespoon Italian seasoning, 1 teaspoon granulated garlic, and a pinch of salt.
  5. Spread the seasoned vegetables and the halves of garlic onto the prepared baking sheet and roast in the oven for 30 minutes.
    • To cut down on cooking time, you can par cook the potatoes and carrots in the microwave for 4-5 minutes. This can reduce your cooking time by almost 20 minutes.
  6. Prepare your other vegetables by roughly chopping the celery and zucchini. Season them as you did with the potatoes, carrots, and onions, using 1 tablespoon of the olive oil, 1 tablespoon Italian seasoning, 1 teaspoon granulated garlic, and a pinch of salt.
  7. After 30 minutes, remove the baking sheet with the potatoes, carrots, and onions on it, and add the chopped zucchini and celery. Roast for an additional 10 minutes or until your desired texture is achieved.
  8. Take the baking sheet out of the oven and add the drained and rinsed kidney beans. Cook for an additional 5 minutes.
  9. Remove from the vegetables and beans from the oven, and while they’re still hot, mix in the spinach so that it wilts slightly (it should retain some crispness).
  10. Into a small bowl, squeeze the cloves out of the roasted garlic from the bulb and mash into a paste. To the garlic paste, add the lemon zest, lemon juice, and remaining 2 tablespoons olive oil. Mix until a uniform sauce is achieved. Pour over the roasted vegetables and toss.
  11. To plate, spoon 1/2 cup of the marinara sauce in the bottom of a bowl. Add your potatoes, the roasted vegetable medley, and top with parmesan cheese. Enjoy!

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Nutrition Facts Per Serving

Calories

430

Fat

12g

Sodium

740mg

Vitamin C

32.46mg

Carbohydrates

72g

Fiber

12g

Protein

13g

Potassium

1529mg

Sugar

14g

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