Preparing Roasted Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 122 cal. | (6 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 30.3 μg | (51 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 144 mg | (152 %) | ||
| Potassium | 614 mg | (15 %) | ||
| Calcium | 44 mg | (4 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 3 shallots
- 2 Bell pepper (yellow and red)
- 1 Zucchini
- 150 grams button Mushroom
- 200 grams Cherry tomatoes
- 2 Tbsps lemon juice
- 3 Tbsps olive oil
- salt
- freshly ground peppers
- 1 garlic clove
- 2 sprigs thyme
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
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.
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.
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.
Put vegetables on the baking sheet in the oven and cook about 20 minutes. Add tomatoes after about 10 minutes.
Season with salt and pepper to taste and serve.
