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EatSmarter exclusive recipe

Italian-Style Roasted Vegetables

with Balsamic Vinegar
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Italian-Style Roasted Vegetables

Italian-Style Roasted Vegetables - Italian-Style Roasted Vegetables bring a bit of the sunny Mediterranean to your table

Difficulty:
very easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
116
calories
Calories
0
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Ingredients

for
4
servings
1
Fennel bulb (about 250 grams)
1
red Bell pepper (about 200 grams)
1
orange Bell pepper (about 200 grams)
2
Carrots (about 200 grams)
2
3 tablespoons
2 sprigs
2 sprigs
4 tablespoons
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Preparation

Kitchen utensils

1 Baking sheet, 1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Peeler

Preparation steps

1.
Italian-Style Roasted Vegetables preparation step 1

Rinse fennel, pat dry, halve lengthwise and remove core and stalks. Reserve fennel fronds.

2.
Italian-Style Roasted Vegetables preparation step 2

Rinse bell peppers, wipe dry, cut into quarters and remove seeds.

3.
Italian-Style Roasted Vegetables preparation step 3

Peel carrots and cut into strips, about 5 mm (approximately 1/8 inch) thick. 

4.
Italian-Style Roasted Vegetables preparation step 4

Peel onions and cut into wedges.

5.
Italian-Style Roasted Vegetables preparation step 5

Transfer vegetables to a bowl, add olive oil and mix well. Season with salt and pepper.

6.
Italian-Style Roasted Vegetables preparation step 6

Place vegetables on a baking sheet. Roast on middle rack of preheated oven at 200°C (fan: 180°C, gas: mark 3) (approximately 350°F) until vegetables are tender, turning vegetables once halfway through, about 25 minutes.

7.
Italian-Style Roasted Vegetables preparation step 7

Meanwhile, rinse fennel fronds, basil and oregano and shake dry. Pluck leaves and fronds and finely chop. 

8.
Italian-Style Roasted Vegetables preparation step 8

About 5 minutes before the end of cooking time, add vinegar to baking sheet, stirring to loosen any browned bits. Return to oven.

9.
Italian-Style Roasted Vegetables preparation step 9

Remove vegetables from oven, let cool slightly and sprinkle with chopped herbs. Serve at room temperature.

Health information

Exact nutritional values of this recipe  
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie116 kcal(6 %)
Protein3 g(3 %)
Fat8 g(7 %)
Carbohydrates6 g(4 %)
Sugar added0 g(0 %)
Roughage8 g(27 %)
Vitamin A1.3 mg(163 %)
Vitamin D0 μg(0 %)
Vitamin E7.5 mg(63 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.2 mg(10 %)
Vitamin B₆0.3 mg(21 %)
Folate56 μg(19 %)
Pantothenic acid0.4 mg(7 %)
Biotin6.5 μg(14 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C150 mg(158 %)
Potassium426 mg(11 %)
Calcium118 mg(12 %)
Magnesium41 mg(14 %)
Iron3.3 mg(22 %)
Iodine14 μg(7 %)
Zinc0.6 mg(8 %)
Saturated fatty acids1.2 g
Uric acid32 mg
Cholesterol0 mg
Development of this recipe:
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