Directions:
- In a large bowl, combine the first five ingredients. Drizzle with 1/4 cup oil; sprinkle with salt and pepper and toss to coat. Place in two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 425° for 20-25 minutes or until potatoes are tender.
- Meanwhile, in a large skillet, saute asparagus in remaining oil until tender. Add garlic and pepper flakes; cook 1 minute longer.
- Cut corn from cobs; place in a large bowl. Stir in the bread, tomatoes, cheese, basil, asparagus and roasted vegetable mixture. For dressing, combine oil and vinegar; drizzle over mixture and toss to coat. Yield: 12 servings (2/3 cup each).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 268.73 Kcal (1125 kJ) | ||
| Calories from fat | 89.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.97g | 15% | |
|---|---|---|---|
| Cholesterol | 2.1mg | 1% | |
| Sodium | 342.94mg | 14% | |
| Potassium | 488.81mg | 10% | |
| Total Carbs | 38.16g | 13% | |
| Sugars | 5.98g | 24% | |
| Dietary Fiber | 3.53g | 14% | |
| Protein | 8.09g | 16% | |
| Vitamin C | 28.2mg | 47% | |
| Iron | 16.3mg | 91% | |
| Calcium | 59.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 118.29 Kcal (495 kJ) | ||
| Calories from fat | 39.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.39g | 15% | |
|---|---|---|---|
| Cholesterol | 0.93mg | 1% | |
| Sodium | 150.95mg | 14% | |
| Potassium | 215.16mg | 10% | |
| Total Carbs | 16.79g | 13% | |
| Sugars | 2.63g | 24% | |
| Dietary Fiber | 1.55g | 14% | |
| Protein | 3.56g | 16% | |
| Vitamin C | 12.4mg | 47% | |
| Iron | 7.2mg | 91% | |
| Calcium | 26.2mg | 6% | |
* 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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