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Ingredients
for
4
Roasted Bell Peppers and Zucchini with Herbs
1 hr
Time:
138
calories
Calories:
Health Score:
100 / 100
Ingredientsfor
- 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
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.
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 %) |