Italian Style Roast Vegetables

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Italian Style Roast Vegetables
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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)
Calorie230 cal.(11 %)
Protein9 g(9 %)
Fat16 g(14 %)
Carbohydrates12 g(8 %)
Sugar added0 g(0 %)
Roughage7.4 g(25 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.7 μg(9 %)
Vitamin E7.6 mg(63 %)
Vitamin K56.3 μg(94 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.6 mg(55 %)
Niacin7.5 mg(63 %)
Vitamin B₆0.7 mg(50 %)
Folate147 μg(49 %)
Pantothenic acid2.4 mg(40 %)
Biotin22.7 μg(50 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C269 mg(283 %)
Potassium960 mg(24 %)
Calcium70 mg(7 %)
Magnesium62 mg(21 %)
Iron3.4 mg(23 %)
Iodine21 μg(11 %)
Zinc1.1 mg(14 %)
Saturated fatty acids2.4 g
Uric acid105 mg
Cholesterol0 mg
Complete sugar10 g

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
How healthy are the main ingredients?
Mushroomolive oilBasillemongarlic cloveZucchini

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.