Fine Vegetable Cuisine

Herb Roasted Vegetables

With creamed cheese
4.944445
Average: 4.9 (18 votes)
(18 votes)
Herb Roasted Vegetables
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Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
573
calories
Calories

Healthy, because

Even smarter

Nutritional values

The potassium from the various vegetables has a gently draining effect and regulates the body's water balance. Secondary plant substances from the aubergine protect the body cells from damage and thus help to prevent premature ageing processes. 

The oven vegetables can be varied according to availability and are therefore ideal for recycling leftovers. To make the dish vegan, homemade hummus can be served instead of the ricotta.

1 serving contains
(Percentage of daily recommendation)
Calorie573 cal.(27 %)
Protein20 g(20 %)
Fat33 g(28 %)
Carbohydrates48 g(32 %)
Sugar added0 g(0 %)
Roughage7.7 g(26 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.1 μg(1 %)
Vitamin E4.9 mg(41 %)
Vitamin K37.3 μg(62 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.5 mg(45 %)
Niacin9.9 mg(83 %)
Vitamin B₆0.9 mg(64 %)
Folate142 μg(47 %)
Pantothenic acid1.5 mg(25 %)
Biotin10 μg(22 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C141 mg(148 %)
Potassium1,686 mg(42 %)
Calcium359 mg(36 %)
Magnesium116 mg(39 %)
Iron4.6 mg(31 %)
Iodine35 μg(18 %)
Zinc1.5 mg(19 %)
Saturated fatty acids13.5 g
Uric acid98 mg
Cholesterol74 mg
Complete sugar15 g
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
8 potatoes
4 small Tomatoes
2 Zucchini
1 Eggplant
2 onions
2 garlic cloves
1 Red Bell pepper
2 tsps finely chopped herbes de Provence
6 Tbsps olive oil
salt
freshly ground peppers
For the herb cream
17 ozs Ricotta cheese
3 Tbsps Whipped cream
1 finely chopped shallot
1 minced garlic clove
3 Tbsps chopped Fresh herbs (such as parsley, rosemary, thyme, chives)
salt
freshly ground peppers
How healthy are the main ingredients?
Ricotta cheeseolive oilWhipped creampotatoTomatoZucchini

Preparation steps

1.

Rinse the vegetables. Cut the potatoes and tomatoes in half. Cut the zucchini and eggplant into slices. Peel the onion, cut in half and slice into wedges. Cut the peppers in half, remove the ribs and seeds and cut into strips. 

2.

Place the vegetables on a baking sheet lined with parchment paper. Whisk the olive oil with the finely chopped herbs and drizzle over the vegetables. Season with salt and pepper, cover with aluminum foil and bake in an oven preheated to 200°C/400°F for 30 minutes, then remove the aluminum foil and bake for another 10 minutes. 

3.

For the herb cream: Whisk together the ricotta, whipping cream, shallot, garlic and chopped herbs until smooth. Season with salt and pepper and transfer to a small serving bowl. 

4.

Transfer the roasted vegetables to a large platter and serve with the herb cheese. 

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