Extremaduran Zarangollo

Name: Extremaduran Zarangollo
Yield: 4 servings
Ingredients: 1 head garlic; 8 red peppers; 2 plum tomatoes; 4 potatoes; 3 tablespoons olive oil; 1 teaspoon salt; 1 teaspoon pepper; 1 teaspoon vinegar; 1 tablespoon oil; 4 green onions, chopped

Vegan Vegetarian

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Ingredients

1 head garlic ⓘ
8 red peppers ⓘ
2 plum tomatoes ⓘ
4 potatoes ⓘ
3 tablespoons olive oil ⓘ
1 teaspoon salt ⓘ
1 teaspoon pepper ⓘ
1 teaspoon vinegar ⓘ
1 tablespoon oil ⓘ
4 green onions, chopped ⓘ

Instructions

Grease a baking dish.
Add head of garlic, red peppers, and tomatoes.
Roast at 425 degrees Fahrenheit, I am guessing 30 minutes, until soft.
When cooked, put in a container with a lid so that peppers and tomatoes are easy to peel.
Cut potatoes in rounds; saute in 3 Tablespoons oil, salt and pepper.
Blend the tomato and garlic with oil and vinegar until it is an even sauce.
Put cooked potatoes in a bowl; top with peppers and chopped onion.
Cover with sauce.

Nutrition & Diet Analysis (per serving)

699 kcal 35% DV

Protein Fat Carbs

Macronutrients

Protein 5.2g 10% DV

Total Fat 59.6g 76% DV

Carbs 37.2g 14% DV

Fiber 4.2g 15% DV

Sugar 7.4g 15% DV

Electrolytes

Sodium 10148.8mg 100% DV

Potassium 720mg 15% DV

Vitamins & Minerals

Vitamin A 188.3mcg 21% DV

Vitamin C 55.8mg 62% DV

Vitamin D 0.1mcg

Calcium 51mg 4% DV

Iron 2.2mg 12% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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