Fried Vegetable Antipasti
Nutritional values
(Percentage of daily recommendation)
| Calorie | 183 cal. | (9 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 83.4 μg | (139 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 190 μg | (63 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 908 mg | (23 %) | ||
| Calcium | 102 mg | (10 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 87 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Ingredients
Preparation steps
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.
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.
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.
Remove the vegetables from the oven and serve hot or cold.
