Roasted Mixed Veg
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 40 min.
Ready in
Calories:
273
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 273 cal. | (13 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.6 g | (45 %) |
more nutritional values
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 138.5 μg | (231 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 15.7 μg | (35 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 150 mg | (158 %) | ||
| Potassium | 1,813 mg | (45 %) | ||
| Calcium | 327 mg | (33 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 319 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 red Bell pepper (seeds removed and sliced lengthwise)
- 2 green peppers (seeds removed and sliced horizontally)
- 2 large Celery (quartered lengthwise then horizontally)
- 8 cloves garlic cloves (peeled, whole)
- 2 shallots (peeled, whole)
- 2 Portobello Mushroom (caps)
- ½ cup olive oil
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- ¼ cup Pine nuts
Preparation steps
1.
Preheat oven to 450 degrees F/235 degrees C. Combine all ingredients in a large mixing bowl and toss until well coated. Transfer to a sheet tray and spread vegetables into a single layer. Bake for about 30 minutes or until vegetables are tender. Transfer roasted vegetables to a serving dish, sprinkle pignoli nuts over the top and serve.
