Roasted Bell Peppers and Zucchini with Herbs

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Roasted Bell Peppers and Zucchini with Herbs
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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
138
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie138 cal.(7 %)
Protein5 g(5 %)
Fat6 g(5 %)
Carbohydrates14 g(9 %)
Sugar added0 g(0 %)
Roughage6.7 g(22 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E5.9 mg(49 %)
Vitamin K35.8 μg(60 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.9 mg(24 %)
Vitamin B₆0.7 mg(50 %)
Folate146 μg(49 %)
Pantothenic acid1 mg(17 %)
Biotin14.3 μg(32 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C222 mg(234 %)
Potassium856 mg(21 %)
Calcium75 mg(8 %)
Magnesium55 mg(18 %)
Iron2.5 mg(17 %)
Iodine6 μg(3 %)
Zinc0.7 mg(9 %)
Saturated fatty acids1 g
Uric acid61 mg
Cholesterol0 mg
Complete sugar12 g

Ingredients

for
4
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)
How healthy are the main ingredients?
TomatoZucchinionionolive oilrosemarythyme

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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