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Italian Style Roast Vegetables

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Italian Style Roast Vegetables
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
260
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie260 kcal(12 %)
Protein5.35 g(5 %)
Fat21.64 g(19 %)
Carbohydrates16.64 g(11 %)
Sugar added0 g(0 %)
Roughage4.1 g(14 %)
Vitamin A70.63 mg(8,829 %)
Vitamin D0.11 μg(1 %)
Vitamin E0.58 mg(5 %)
Vitamin B₁0.22 mg(22 %)
Vitamin B₂0.66 mg(60 %)
Niacin6.6 mg(55 %)
Vitamin B₆0.57 mg(41 %)
Folate63.55 μg(21 %)
Pantothenic acid1.96 mg(33 %)
Vitamin B₁₂0.11 μg(4 %)
Vitamin C121.42 mg(128 %)
Potassium970.11 mg(24 %)
Calcium59.38 mg(6 %)
Magnesium41.51 mg(14 %)
Iron1.42 mg(9 %)
Iodine1.19 μg(1 %)
Zinc1.7 mg(21 %)
Saturated fatty acids2.96 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
5 cups
Mushrooms (halved or quartered)
1
organic lemon (juiced, zest grated)
6 tablespoons
2
Garlic cloves (finely chopped)
4
Bell pepper (red and yellow, sliced)
2
zucchini (sliced)
2 tablespoons
fresh Basil (chopped)
2 tablespoons

Preparation steps

1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
2.
Mix together the mushrooms and the the lemon zest with 2 tbsp olive oil. Mix the garlic with the peppers and 2 tbsp oil.. Mix the courgette with the remaining oil and season with salt.
3.
Place the vegetables on a baking tray and roast for 15-20 minutes, turning occasionally.
4.
Remove the mushrooms from the baking tray and season with lemon juice, salt and ground black pepper. Stir the basil in with the peppers and season to taste. Season the courgette with balsamic vinegar and serve in separate bowls.