Veggies & Wine

posted by Deb on Saturday, January 16, 2010

This is a heavily modified recipe from allrecipes.com. The original recipe is Zucchini Potato Bake. Didn’t have zucchini and my husband doesn’t care for it too much so I actually improvised and it was a resounding success. Approval from everyone — finally! Very good and easy and of course low-fat vegan.

Spinach Potato Bake

Prep Time: 15 mins; Cook Time: 1 hr; Ready in 1 hour 15 minutes

Serves 6

Ingredients:

• 4 roma tomatoes, chopped
• 2 cups packed spinach ** My family requested even more spinach **
• 4 medium potatoes, peeled and cut into large chunks
• 1 bell pepper (any color)
• 1 medium onion
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 cup dry bread crumbs (I used homemade whole wheat bread and threw it into the food processer for a few minutes)
• 1/2 cup white wine
• paprika to taste
• salt and pepper to taste

Directions:

1. Preheat oven to 350
2. Boil potatoes in large pot until tender (about 30 minutes)
3. In a large saucepan, saute onions and garlic in wine until tender, about 5 minutes.
4. Add spinach to onions and garlic to wilt
5. In a baking dish toss together the potatoes, onion/garlic/spinach mixture, bell pepper, bread crumbs.
6. Season with red pepper flakes, paprika, salt and pepper
7. Bake for 30 minutes in preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

Nutritional Info: Calories: 163; Fat: 1.2 g; Carbs: 32.2 g; Fiber: 5.3 g; Protein: 5.4; Cholesterol: 0