Italian Style Roast Vegetables
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
230
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 230 cal. | (11 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 56.3 μg | (94 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.5 mg | (63 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 147 μg | (49 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 22.7 μg | (50 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 269 mg | (283 %) | ||
| Potassium | 960 mg | (24 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 105 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 5 cups Mushrooms (halved or quartered)
- 1 organic lemon (juiced, zest grated)
- 6 Tbsps olive oil
- 2 garlic cloves (finely chopped)
- 4 Bell pepper (red and yellow, sliced)
- 2 Zucchini (sliced)
- Sea salt
- 2 Tbsps fresh Basil (chopped)
- 2 Tbsps white balsamic vinegar
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.
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