Directions:
- Preheat oven to 425°.
- Place corn and potatoes on a jelly-roll pan. Drizzle vegetables with 1 tablespoon oil; toss to coat. Bake at 425° for 30 minutes or until potatoes are tender. Place mixture in a large bowl. Combine tarragon and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk. Gradually add remaining 1 1/2 tablespoons oil, stirring constantly with a whisk. Drizzle potato mixture with dressing; toss gently to coat.
- Heat a large skillet over medium heat. Coat pan with cooking spray. Add onion and zucchini to pan; cook 4 minutes or until lightly browned, stirring occasionally. Add zucchini mixture and tomatoes to potato mixture; toss gently to combine.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 234.43 Kcal (982 kJ) | ||
| Calories from fat | 59.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.56g | 10% | |
|---|---|---|---|
| Sodium | 364.01mg | 15% | |
| Potassium | 305.37mg | 6% | |
| Total Carbs | 36.07g | 12% | |
| Sugars | 2.03g | 8% | |
| Dietary Fiber | 3.15g | 13% | |
| Protein | 6.7g | 13% | |
| Vitamin C | 48.1mg | 80% | |
| Iron | 1.9mg | 10% | |
| Calcium | 21.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 89.78 Kcal (376 kJ) | ||
| Calories from fat | 22.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.51g | 10% | |
|---|---|---|---|
| Sodium | 139.41mg | 15% | |
| Potassium | 116.95mg | 6% | |
| Total Carbs | 13.81g | 12% | |
| Sugars | 0.78g | 8% | |
| Dietary Fiber | 1.21g | 13% | |
| Protein | 2.57g | 13% | |
| Vitamin C | 18.4mg | 80% | |
| Iron | 0.7mg | 10% | |
| Calcium | 8.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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