Provencal Roasted Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 196 cal. | (9 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 27.4 μg | (46 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 812 mg | (20 %) | ||
| Calcium | 131 mg | (13 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 500 grams Swiss chard
- salt
- 400 grams Zucchini
- 800 grams Tomatoes
- 2 onions
- 6 garlic cloves
- 3 sprigs thyme
- oregano (3 stems)
- parsley (3 stems)
- Sage (2 stems)
- rosemary (2 stems)
- 8 Tbsps olive oil
- freshly ground peppers
- 1 tsp fennel seeds
- 4 Tbsps Pastis
Preparation steps
Rinse Swiss chard and shake dry. Cut off leaves and chop coarsely. Cut stems into strips and blanch in plenty of salted water for 2 minutes. Then add leaves and cook for another 1-2 minutes. Drain, shock in ice water and drain again.
Rinse and thinly slice zucchini. Rinse and thinly slice tomatoes. Peel and thinly slice onions and garlic. Rinse herbs, pluck from stems and mince.
Grease an ovenproof dish with a little oil. Heat 2 tablespoons of olive oil in a saucepan. Add onion and herbs and cook for 2-3 minutes. Add garlic and cook briefly, then remove from heat.
Layer Swiss chard, tomatoes and zucchini in baking dish. Season each layer with salt and pepper and sprinkle with onion mixture and fennel seeds. Combine pastis with remaining oil and pour over vegetables.
Roast in an oven preheated to 180°C (approximately 350°F) for about 1 hour. Remove and serve warm.
