Preparing Roasted Vegetables

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Preparing Roasted Vegetables
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Health Score:
7,9 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
137
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie137 kcal(7 %)
Protein2.73 g(3 %)
Fat10.89 g(9 %)
Carbohydrates9.35 g(6 %)
Sugar added0 g(0 %)
Roughage2.91 g(10 %)
Vitamin A79.2 mg(9,900 %)
Vitamin D0 μg(0 %)
Vitamin E0.55 mg(5 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.08 mg(7 %)
Niacin1.16 mg(10 %)
Vitamin B₆0.29 mg(21 %)
Folate28.32 μg(9 %)
Pantothenic acid0.23 mg(4 %)
Biotin2 μg(4 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C69.41 mg(73 %)
Potassium393.27 mg(10 %)
Calcium27.78 mg(3 %)
Magnesium23.95 mg(8 %)
Iron0.99 mg(7 %)
Iodine0.59 μg(0 %)
Zinc0.38 mg(5 %)
Saturated fatty acids1.49 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
3
2
Bell peppers (yellow and red)
1
150 grams
200 grams
2 tablespoons
3 tablespoons
freshly ground Pepper
1
2 sprigs

Preparation steps

1.

Preheat the oven to 200°C (approximately 400°F).

2.

Peel shallots and cut in half lengthwise or quarter. Rinse zucchini and bell pepper and trim. Cut zucchini crosswise into finger thick slices, halve bell peppers, remove seeds and ribs and cut into thick slices. Remove stems from mushrooms, rub mushroom tops with paper towels or a mushroom brush. Halve large field mushrooms as needed and leave smaller mushrooms complete. Rinse cherry tomatoes.

3.

For the marinade, mix lemon juice and olive oil and season with salt and pepper. Peel garlic, cut into slices and add to the marinade. Rinse thyme and shake dry. Pluck the leaves from the stem and add to the marinade.

4.

Mix vegetables, excluding tomatoes, in a bowl with the marinade. Arrange marinated vegetables on a baking sheet. Add cherry tomatoes in the bowl with the remaining marinade and toss gently.

5.

Put vegetables on the baking sheet in the oven and cook about 20 minutes. Add tomatoes after about 10 minutes.

6.

Season with salt and pepper to taste and serve.