Rating: 2 stars
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Recipe by Real Simple March 2002


Credit: Susie Cushner

Recipe Summary

4 servings with leftovers


Ingredient Checklist


Instructions Checklist
  • Drop the garlic, ginger, and jalapeño into a food processor with the motor running. Process till minced. Add the yogurt, sugar, and spices. Pulse until blended. In a bowl, pour the yogurt mixture over the potatoes, squash, zucchini, and onion. Set aside for 20 minutes.

  • Heat oven to 425º F. Spoon the yogurt-marinated vegetables into a large, shallow roasting pan or jelly-roll pan. Bake 30 minutes, turning once, until all the vegetables are fork-tender. Fold in the peas and cilantro. Serve, refrigerating a third of the vegetables for another use.

Nutrition Facts

calcium 215mg; 186 calories; carbohydrates 36g; cholesterol 5mg; fat 2g; fiber 5g; iron 2mg; protein 9mg; saturated fat 1g; sodium 98mg.