Roasted Bell Peppers and Zucchini with Herbs
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
138
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 138 cal. | (7 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 35.8 μg | (60 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 146 μg | (49 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 14.3 μg | (32 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 222 mg | (234 %) | ||
| Potassium | 856 mg | (21 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 big yellow Bell pepper (Or 2 small)
- 1 big green Bell pepper (Or 2 small)
- 1 big red Bell pepper (Or 2 small)
- 600 grams large Tomatoes
- 250 grams Zucchini
- 250 grams onions
- 2 garlic cloves
- 2 tsps chopped rosemary
- 2 tsps chopped thyme
- salt
- freshly ground peppers
- 2 Tbsps lemon juice
- 2 Tbsps olive oil
- 200 milliliters Vegetable broth
- rosemary (for sprinkling)
Preparation steps
1.
Cut bell peppers in half, remove the stem ends, seeds and ribs. Rinse and cut into strips.
2.
Blanch tomatoes for a few seconds, peel, quarter, core and roughly chop. Rinse, trim and coarsely dice zucchini. Peel the onions and garlic and dice.
3.
Put the vegetables in a baking dish with herbs, salt and pepper to taste, lemon juice, oil and broth. Cover and cook in a preheated oven at 180°C (approximately 350°F) for 35 minutes. Stir, season to taste and serve sprinkled with rosemary.
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