Fried Vegetable Antipasti

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(1 vote)
Fried Vegetable Antipasti
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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
183
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie183 cal.(9 %)
Protein7 g(7 %)
Fat11 g(9 %)
Carbohydrates14 g(9 %)
Sugar added0 g(0 %)
Roughage5.7 g(19 %)
Vitamin A0.6 mg(75 %)
Vitamin D0 μg(0 %)
Vitamin E3.7 mg(31 %)
Vitamin K83.4 μg(139 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.6 mg(30 %)
Vitamin B₆0.4 mg(29 %)
Folate190 μg(63 %)
Pantothenic acid1.2 mg(20 %)
Biotin9.7 μg(22 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C64 mg(67 %)
Potassium908 mg(23 %)
Calcium102 mg(10 %)
Magnesium61 mg(20 %)
Iron3.1 mg(21 %)
Iodine12 μg(6 %)
Zinc0.9 mg(11 %)
Saturated fatty acids1.6 g
Uric acid87 mg
Cholesterol0 mg
Complete sugar12 g

Ingredients

for
4
Ingredients
1 small Radicchio (About 150 grams)
4 Plum tomato
1 garlic clove
1 Eggplant
2 small Zucchini
2 Endive
300 grams green Asparagus
1 stalk Leeks
salt
peppers
4 Tbsps olive oil
2 sprigs rosemary
How healthy are the main ingredients?
Leekolive oilrosemaryRadicchiogarlic cloveEggplant

Preparation steps

1.

Rinse radicchio, cut into wedges and remove cores. Rinse and halve the tomatoes. Cut the garlic bulb in half horizontally. Rinse the eggplant and zucchini. Halve the eggplant lengthwise and slice. Do the same with the zucchini.

2.

Rinse the endives, cut in half lengthwise and remove the cores. Rinse the asparagus, remove the tough ends and peel. Cut the leek in half lengthwise, rinse, and cut into thirds.

3.

Place the vegetables on a parchment paper lined baking tray. Season with salt and pepper and drizzle with oil. Bake in a 200°C (approximately 390°F) (fan oven 180°C; gas mark 3), turning once, until golden brown, about 20-25 minutes. Rinse the rosemary, shake dry and pluck leaves. Sprinkle over the vegetables for the last 5 minutes of cooking.

4.

Remove the vegetables from the oven and serve hot or cold.