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Terrine of Roasted Potatoes and Zucchini, with Fennel and Sun Dried Tomatoes

An impressive and flavorful side dish to complement any summer meal.

Per Serving: 154 Calories, 3g Protein, 24g Carbohydrate, 6g Fat, 3g Fiber, 0g Cholesterol, 146mg Sodium
Yield: Serves 6


  • 3 large fresh potatoes
  • 1 bulb fennel
  • 1 onion
  • 2 T. olive oil
  • 2 cloves garlic
  • 1/2 t. black pepper
  • 1/4 t. salt
  • 4 fresh baby zucchini
  • 1/2 c. sun dried tomatoes, packed in oil and drained


  1. Preheat oven to 400 F.
  2. Peel potatoes and slice into large chunks. Peel onion and chop coarsely. Slice the stems of the fennel coarsely.
  3. In large shallow baking dish, place potatoes, onion, and fennel. Pour over olive oil, garlic, black pepper, and salt. Stir to coat vegetables. Bake for 30 minutes.
  4. Slice zucchini into thick circles. Remove baking dish from oven and stir in zucchini and sun-dried tomatoes. Stir contents to evenly coat and turn vegetables. Return to oven for additional 20 minutes, or until vegetables are lightly browned and tender.
  5. Serve immediately.

Source: Sharon Palmer, RD

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