Roasted Fingerlings With Red And Yellow Piperade

1. Preheat oven to 425*F.

2. Pour 1/2 cup extra-virgin olive oil onto large rimmed baking sheet.

3. Spread all peppers and sliced onion over, sprinkle with salt and pepper, toss to coat.

4. Roast 10 minutes.

5. Place halved potatoes and remaining 2 Tbsp olive oil in large bowl.

6. Sprinkle with salt and pepper, toss to coat.

7. Arrange potatoes in single layer atop peppers.

8. Roast until potatoes are tender and beginning to turn golden, about 60 minutes.

9. Sprinkle chopped parsley and shallots over potatoes and toss to coat.

10. Roast potatoes 5 minutes longer.

11. Transfer potatoes to large platter.

12. Sprinkle with chives, basil, and thyme.

13. Drizzle with Champagne vinegar and toss to coat.

14. Season to taste with salt and pepper.

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Nutrient	Quantity
Total fats	0.4433 g
Protein	2.6297 g
Carbohydrates	10.0481 g
Energy	58.3565 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0347 g
Water	132.643 g
Aspartic acid	0.2351 g
Calcium, Ca	91.165 mg
Lutein + zeaxanthin	2049.26 g
Fiber, total dietary	3.002 g
Carotene, beta	2087.784 g
Niacin	0.6494 mg
Vitamin A, RAE	174.012 g
Arginine	0.1444 g
Riboflavin	0.0671 mg
Glutamic acid	0.3793 g
Sodium, Na	27.196 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0024 g
Total lipid (fat)	0.4433 g
Manganese, Mn	0.3473 mg
Fructose	0.0012 g
Proline	0.162 g
Fatty acids, total saturated 16:0	0.0528 g
Fatty acids, total saturated 8:0	0.001 g
Choline, total	9.668 mg
Sugars, total	3.643 g
Serine	0.1097 g
Fatty acids, total saturated 10:0	0.0005 g
Fatty acids, total saturated 18:0	0.0146 g
Vitamin B-6	0.1993 mg
Selenium, Se	0.636 g
Ash	1.3678 g
Fatty acids, total saturated 18:1 undifferentiated	0.1103 g
Pantothenic acid	0.2972 mg
Phenylalanine	0.0963 g
Copper, Cu	0.1411 mg
Betaine	0.024 mg
Thiamin	0.0624 mg
Methionine	0.0299 g
Iron, Fe	3.4099 mg
Carbohydrate, by difference	10.0481 g
Phosphorus, P	59.044 mg
Folate, total	76.96 g
Tocopherol, gamma	0.1686 mg
Alanine	0.1294 g
Valine	0.128 g
Fatty acids, total saturated 18:2 undifferentiated	0.0859 g
Glycine	0.1198 g
Glucose (dextrose)	0.0012 g
Fatty acids, total saturated 14:0	0.0071 g
Zinc, Zn	0.6581 mg
Isoleucine	0.1075 g
Fatty acids, total saturated 12:0	0.0009 g
Fatty acids, total polyunsaturated	0.1209 g
Leucine	0.162 g
Vitamin A, IU	3481.684 IU
Folate, DFE	76.96 g
Tryptophan	0.0341 g
Vitamin C, total ascorbic acid	55.2932 mg
Phytosterols	4.58 mg
Galactose	0.0162 g
Tyrosine	0.0694 g
Vitamin K (phylloquinone)	542.732 g
Fatty acids, total saturated	0.0776 g
Histidine	0.0454 g
Fatty acids, total monounsaturated	0.1127 g
Threonine	0.1011 g
Folate, food	76.96 g
Cryptoxanthin, beta	2.76 g
Vitamin E (alpha-tocopherol)	0.3142 mg
Magnesium, Mg	38.51 mg
Lysine	0.1335 g
Potassium, K	390.9385 mg
Cystine	0.0059 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Extra virgin olive oil	0.5 cup	0	0	0
Parsley	0.5 cup	10.8	1.899	0.237
Red bell pepper	2	0	0	0
Yellow bell pepper	2	0	0	0
Basil	0.25 cup	1.38	0.159	0.0384
shallot	0.25 cup	28.8	6.72	0.04
salt pepper	0	0	0	0
thyme	1 tablespoon	2.424	0.5868	0.0403
chive	0.25 cup	3.6	0.522	0.0876
red onion	1 halved	0	0	0
champagne vinegar	0.25 cup	0	0	0
fingerling potato	3 halved	0	0	0