Herb Vegetable Packets
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
150
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 150 cal. | (7 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 8.5 mg | (71 %) | ||
| Vitamin K | 24.9 μg | (42 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 91 mg | (96 %) | ||
| Potassium | 817 mg | (20 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Tomatoes
- 250 grams Fennel
- 250 grams Zucchini
- 1 carrot
- 1 yellow Bell pepper
- 125 grams button Mushroom
- 1 bunch mixed Fresh herbs
- salt
- freshly ground peppers
- also
- Aluminum foil (or parchment paper)
- vegetable oil
Preparation steps
1.
Rinse vegetables. Blanch tomatoes for a few seconds, peel, quarter and remove the seeds.
2.
Rinse fennel and cut thin strips. Cut zucchini into thin slices. Peel carrot and cut into thin strips (julienne). Trim pepper, rinse, remove seeds and ribs and cut the flesh lengthwise into strips. Clean mushrooms and cut into slices.
3.
Rinse herbs, shake dry and chop finely.
4.
Lightly grease 4 pieces of parchment paper or aluminum foil and place the vegetables. Season with salt and pepper and sprinkle with half the herbs. Seal the packets so no liquid can escape. Cook the vegetable parcels in hot oven (200 °C, approximately 400°F) about 30-40 minutes. Garnish with remaining herbs and serve.
