EatSmarter exclusive recipe

Italian-Style Roasted Vegetableswith Balsamic Vinegar

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

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Calories:116 kcal
Difficulty:easy
Preparation:20 min
Ready in:50 min
Low-sugar
Vegetarian
Vitamin-rich
high-fiber
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1 serving contains (Percentage of daily recommendation)
Calories116 kcal(6%)
Protein3 g(6%)
Fat8 g(10%)
Carbohydrates6 g(2%)
Added Sugar0 g(0%)
Roughage8 g(27%)

Recipe Development: EAT SMARTER

Ingredients

For servings

1Fennel bulb (about 250 grams)
1red Bell pepper (about 200 grams)
1orange Bell pepper (about 200 grams)
2Carrots (about 200 grams)
2Red onion
3 tablespoonsOlive oil
Salt
Pepper
2 sprigsBasil
2 sprigsOregano
4 tablespoonsBalsamic vinegar

Kitchen Utensils

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

Directions

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1 Rinse fennel, pat dry, halve lengthwise and remove core and stalks. Reserve fennel fronds.
2 Rinse bell peppers, wipe dry, cut into quarters and remove seeds.
3 Peel carrots and cut into strips, about 5 mm (approximately 1/8 inch) thick. 
4 Peel onions and cut into wedges.
5 Transfer vegetables to a bowl, add olive oil and mix well. Season with salt and pepper.
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 Meanwhile, rinse fennel fronds, basil and oregano and shake dry. Pluck leaves and fronds and finely chop. 
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 Remove vegetables from oven, let cool slightly and sprinkle with chopped herbs. Serve at room temperature.
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