1 medium yellow or white potato, peeled and cut into bite-size pieces
1 medium red pepper, seeded and chopped
2 c. cauliflower florets, cut into bite-size pieces
1 T. extra virgin olive oil
½ t. garlic powder
¼ t. onion powder
black pepper, to taste
2 T. skim milk
¼ c. parmesan cheese
2 T. minced parsley for garnish (optional)
Preheat oven to 400° F. Spray a 9 inch baking dish with canola or olive oil cooking spray and set aside. In a medium bowl, toss potato, red pepper and cauliflower with oil, garlic powder and onion powder. Add pepper to taste. Transfer vegetables to prepared baking dish. Drizzle milk evenly over the top. Sprinkle with cheese. Cover tightly with foil and bake for 30-40 minutes, or until vegetables are tender.
Makes 6 servings.
Nutrition Information: 80 calories; 3 g fat; 0 mg cholesterol; 80 mg sodium; 10 g carbohydrates; 2 g fiber; and 3 g protein.
Chickasaw Nation Nutrition Services
This material was funded by the USDA's Food Stamp Program. This institution is an equal opportunity employer and provider.