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EatSmarter exclusive recipe

Italian-Style Roasted Vegetables

with Balsamic Vinegar

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Italian-Style Roasted Vegetables
116
calories
Calories

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

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very easy
Difficulty
20 min.
Preparation
 • Ready in 50 min.
Ready in
Nutritions
Fat8 g
Saturated Fat Acids1.2 g
Protein3 g
Roughage8 g
Sugar added0 g
Calorie116
1 serving contains
Calories116
Protein/g3
Fat/g8
Saturated fatty acids/g1.2
Carbohydrates/g6
Added sugar/g0
Roughage/g8
Bread exchange unit0.5
Cholesterol/mg0
Uric acid/mg32
Vitamin A/mg1.3
Vitamin D/μg0
Vitamin E/mg7.5
Vitamin B₁/mg0.1
Vitamin B₂/mg0.1
Niacin/mg1.2
Vitamin B₆/mg0.3
Folate/μg56
Pantothenic acid/mg0.4
Biotin/μg6.5
Vitamin B₁₂/μg0
Vitamin C/mg150
Potassium/mg426
Calcium/mg118
Magnesium/mg41
Iron/mg3.3
Iodine/μg14
Zinc/mg0.6

Recipe development: EAT SMARTER
Ingredients
Preparation

Kitchen utensils

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

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 steps

Step 1/9
Italian-Style Roasted Vegetables preparation step 1

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

Step 2/9
Italian-Style Roasted Vegetables preparation step 2

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

Step 3/9
Italian-Style Roasted Vegetables preparation step 3

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

Step 4/9
Italian-Style Roasted Vegetables preparation step 4

Peel onions and cut into wedges.

Step 5/9
Italian-Style Roasted Vegetables preparation step 5

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

Step 6/9
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.

Step 7/9
Italian-Style Roasted Vegetables preparation step 7

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

Step 8/9
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.

Step 9/9
Italian-Style Roasted Vegetables preparation step 9

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

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