Italian-Style Roasted Vegetables
This colourful Italian oven vegetable is a real flatterer for our figure, because it contains little fat and hardly any calories. Fennel also provides a lot of calcium, which is an important structural element in our skeleton and does a great job.
Refine the Italian vegetables with fresh garlic. It adds more spice to the oven vegetables and has a positive effect on the relaxation and dilation of the blood vessels. You can serve wholemeal rice as a side dish with the vegetables.
(Percentage of daily recommendation)
|Calorie||116 kcal||(6 %)|
|Protein||3 g||(3 %)|
|Fat||8 g||(7 %)|
|Carbohydrates||6 g||(4 %)|
|Sugar added||0 g||(0 %)|
|Roughage||8 g||(27 %)|
|Vitamin A||1.3 mg||(163 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||7.5 mg||(63 %)|
|Vitamin B₁||0.1 mg||(10 %)|
|Vitamin B₂||0.1 mg||(9 %)|
|Niacin||1.2 mg||(10 %)|
|Vitamin B₆||0.3 mg||(21 %)|
|Folate||56 μg||(19 %)|
|Pantothenic acid||0.4 mg||(7 %)|
|Biotin||6.5 μg||(14 %)|
|Vitamin B₁₂||0 μg||(0 %)|
|Vitamin C||150 mg||(158 %)|
|Potassium||426 mg||(11 %)|
|Calcium||118 mg||(12 %)|
|Magnesium||41 mg||(14 %)|
|Iron||3.3 mg||(22 %)|
|Iodine||14 μg||(7 %)|
|Zinc||0.6 mg||(8 %)|
|Saturated fatty acids||1.2 g|
|Uric acid||32 mg|
Rinse fennel, pat dry, halve lengthwise and remove core and stalks. Reserve fennel fronds.
Rinse bell peppers, wipe dry, cut into quarters and remove seeds.
Peel carrots and cut into strips, about 1/8 inch thick.
Peel onions and cut into wedges.
Transfer vegetables to a bowl, add olive oil and mix well. Season with salt and pepper.
Place vegetables on a baking sheet. Roast on the middle rack of a preheated oven at 350°F until vegetables are tender, turning vegetables once halfway through, about 25 minutes.
Meanwhile, rinse fennel fronds, basil and oregano and shake dry. Pluck leaves and fronds and finely chop.
About 5 minutes before the end of cooking time, add vinegar to baking sheet, stirring to loosen any browned bits. Return to oven.
Remove vegetables from oven, let cool slightly and sprinkle with chopped herbs. Serve at room temperature.